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Intensely briny and umami-rich, fish sauce is an amber liquid made by fermenting salt-packed fish. Primarily associated with Southeast Asian cooking, it makes an appearance in countless delicious dishes: salads, curries, stir-fries, sauces, soups, and more. It’s also what distinguishes this Thai-style fried rice from the Chinese version. Serve it along with prik nam pla (an essential condiment made with even more fish sauce, lime juice, and hot chiles) for an extra hit of flavor.
Thai Crab Fried Rice Recipe
Serves 4 | Active: 30 min | Total: 30 min
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| Thai Crab Fried Rice |
Thai Crab Fried Rice Ingredients
- 1 tbsp. plus 2 tsp. fish sauce
- Juice of half a lime, plus wedges for serving
- 2 to 4 Thai chiles, depending on desired spiciness, thinly sliced into rounds
- 3 tbsp. vegetable oil, divided
- 6 cloves garlic, finely chopped, divided
- 2 (6-oz.) cans good-quality lump crabmeat, drained and picked over for shells
- 1 small red onion, sliced
- 4 cups cooked jasmine rice, cooled
- 1 tbsp. soy sauce
- 1/2 tsp. granulated sugar
- 2 large eggs, beaten
- 1 cup roughly chopped cilantro,
- plus more for garnish
- Cucumber slices, for serving
Thai Crab Fried Rice Preparation
- Mix 2 tsp. fish sauce, lime juice, and chiles in a small bowl; set aside.
- Heat 1 tbsp. oil in a large nonstick skillet or wok over medium-high heat. Add one-third of the garlic and stir for 30 seconds. Add the crab and stir gently until heated through and any excess moisture has evaporated, 2 to 3 minutes. Remove to a bowl and keep warm.
- Wipe the skillet and heat the remaining 2 tbsp. oil over medium high heat. Add red onion and the remaining garlic; stir for 30 seconds. Add the rice and break up any clumps. Stir periodically until heated through and rice is lightly browned in spots, about 6 minutes. (If skillet is crowded, cook rice in two batches.)
- Add the soy sauce, sugar, and remaining 1 tbsp. fish sauce, stirring until combined. Season with salt and pepper. Make a well in the center of the rice by pushing the rice to the sides of the skillet; pour in the beaten eggs. Scramble the eggs, about 30 seconds, gradually stirring them into the rice. Turn off the heat and gently mix in the crab and cilantro. Garnish with more cilantro, cucumber slices, and lime wedges. Serve with chile-fish sauce on the side.
