Thai-Style Crab Fried Rice Recipe

1. 1

   If using day-old rice, transfer to a medium bowl and break rice up with your hands into individual grains before proceeding. Heat 1/2 tablespoon vegetable oil in a large wok over high heat until lightly smoking. Add chilies and garlic and cook, stirring, until fragrant, about 10 seconds. Immediately add half of rice and cook, stirring and tossing, until rice is pale brown, toasted, and has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Heat another 1/2 tablespoon oil until smoking, add remaining rice, and cook, stirring, until it has the same texture as the first batch. Return first batch of rice to wok and toss to combine.

2. 2

   Push rice to side of wok and add another 1/2 tablespoon oil. Break egg into oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.

3. 3

   Add crabmeat, scallions, and fish sauce. Toss to combine and cook, tossing and stirring constantly, until crab is heated through and scallions are lightly softened, about 1 minute. Season to taste with white pepper and salt. Stir in cilantro.

4. 4

   Serve immediately with sliced cucumber, lime wedges, additional fish sauce, and sliced Thai chilies at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.