Thai Crab Fried Rice
Day-old jasmine rice transforms into this fragrant, seafood-packed dinner with fresh crab, aromatic Thai paste, and bright lime. Ready in 25 minutes with restaurant-quality results.
- Total time
- 25 min
- Servings
- 4
- Calories
- 412
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Pick through crab meat gently to remove shells; set aside.
Step 2
Whisk eggs in a small bowl; set aside.
Step 3
Stir curry paste and fish sauce together in a small bowl.
Step 4
Heat 1 tbsp oil in a 14-inch wok or large skillet over medium-high until shimmering, ~60 seconds.
Step 5
Pour in eggs and stir gently until just set, ~1 minute. Remove to a plate.
Step 6
Add remaining 2 tbsp oil to the wok; sauté shallots until soft and lightly browned, ~2 minutes.
Step 7
Add garlic and chilies; stir constantly until fragrant, ~45 seconds.
Step 8
Add curry-fish sauce paste; stir into aromatics for 30 seconds.
Step 9
Add rice in batches, breaking up clumps with the spatula. Stir constantly, ~3 minutes.
Step 10
Fold crab meat and eggs back in gently; toss until heated through, ~1 minute.
Step 11
Squeeze lime juice over rice; toss gently to combine.
Step 12
Stir in basil and scallions. Taste and add more fish sauce if needed.
Step 13
Divide among bowls. Serve immediately.
Tools you’ll need
- 14-inch wok or large skillet
- wooden spatula
- small mixing bowl
- whisk
- cutting board
- chef's knife
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