Thai Style Crab Fried Rice

5 from 3 votes
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For something ultra-delicious in minutes, try this crab fried rice for a one-pan meal that is bursting with delicate seafood flavor! {Gluten-Free adaptable}

Crab rice with lime wedges and cucumber

Ever get in one of those moods where you want something that truly satisfies your craving for a luxe meal without all the fuss? I know I do, which is why you’re going to love this crab fried rice recipe. You only need one pan, too, which means cleanup is just as breezy as putting this together.

With this crab fried rice, the rice is lightly seasoned so that it won’t take away from that delicate crab flavor. It’s for this reason that I served it with a side sauce.

Crab fried rice close up


Don’t be fooled by the lengthy ingredient list. It’s mostly items you’ll already have on hand, with just a few you’d need to plan on picking up from the store. It comes together so easily that you’ll have it prepped in 10 minutes and it’s just another 5 minutes until it’s ready. 

Ingredients for making crab fried rice

Traditionally, in Thai crab fried rice recipes, it calls for fish roe to further boost the flavor. However, I’ve found that some restaurant versions use minced carrot instead, to mimic the shape and reduce the cost. That’s how I tried it. And I really liked this result quite a bit, since the carrots add a nice, sweet taste and texture to the rice.

I will say that the quality of your crab fried rice definitely depends on the crab you can find. There are cheaper canned lump crab options in the Asian markets. But you can also go for the fancier ones at organic grocery stores too. If you really want to elevate the flavor, choose the best lump crab meat you can find and you’ll be swooning over this luxuriously flavored dish any night you crave it!

Thai rice with crab and eggs

Cooking process

  1. Lightly brown the aromatics, then add the beaten eggs
  2. Once the bottom of the eggs is set, add the rice. 
  3. Cook the rice until lightly toasted, then drizzle in the sauce
  4. Add the butter and continue toasting the rice
  5. Add the crab meat and the veggies
  6. Give it a final stir and serve it with the sauce
How to make crab fried rice step-by-step

More delicious Thai recipes to serve with

This Thai crab fried rice is quite light and refreshing, yet satisfying. No matter whether you’re a seafood lover or simply want a light yet filling one-pot dinner, this is a perfect option for you. If you’re feeling fancy, here are some of my favorite Thai dishes to serve with this one:

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For something ultra-delicious in minutes, try this crab fried rice for a one-pan meal that is bursting with delicate seafood flavor! {Gluten-Free adaptable}

Thai Style Crab Fried Rice

5 from 3 votes
For something ultra-delicious in minutes, try this crab fried rice for a one-pan meal that is bursting with delicate seafood flavor! {Gluten-Free adaptable}
To make the dish gluten-free, use tamari to replace the soy sauce.
Author: Maggie Zhu
Course: Main, Side
Cuisine: Thai
Keyword: one-bowl
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 to 4 servings


  • 2 tablespoons vegetable oil
  • 4 cloves garlic , minced
  • 2 eggs , beaten
  • 3 cups day-old long grain rice (*Footnote 1)
  • 1 tablespoon light soy sauce (or regular soy sauce)
  • 2 teaspoons fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1 tablespoon unsalted butter (*Footnote 2)
  • 1 can (6-oz / 170 g) lump crab meat , drained (yield 1/2 cup)
  • 1/3 cup finely diced carrots (or frozen carrots) (*Footnote 3)
  • 1/4 white onion , finely chopped
  • 2 green onions , sliced (or 1/2 small white onion, diced)

Side Sauce (Prik Nam Pla) (Optional)

  • 1 tablespoon fish sauce
  • 1 1/2 teaspoon lime juice
  • 1 clove garlic , sliced
  • 1 bird's eye chili , sliced (or 1/2 small serrano pepper)
  • 1/2 teaspoon sugar

Garnish (Optional)

  • 1 persian cucumber , sliced on a bias
  • 1 lime wedge
  • Sprig of cilantro


  • Combine all the side sauce ingredients in a bowl and set aside.
  • Heat the oil in a large skillet over medium high-heat until hot.
  • Add the garlic and stir fry until just starting to brown.
  • Pour in the beaten eggs. Cook until the bottom is set, then and scramble lightly.
  • Once the eggs are mostly cooked, add the rice. Chop and stir the rice to break it apart and mix it with the eggs. Cook until the rice is fully separated and lightly toasted.
  • Add the soy sauce, fish sauce, sugar, and pepper. Stir to mix well.
  • Stir in the butter. Toast, stirring occasionally, for 2 minutes.
  • Add the crab, carrots, and green onion. Stir for another minute to mix everything together. Adjust the seasoning by adding a pinch of salt if needed.
  • Transfer the rice to a serving bowl. Garnish with a sprig of cilantro if using. Serve hot with cucumber slices, a lime wedge, and the side sauce.


  1. The older and drier the rice is, the better. Sometimes I freeze leftover rice in a ziplock bag. It will dry out a bit more once thawed, which is perfect for making fried rice because the grains are less likely to stick together.
  2. You can skip the butter and use peanut oil as well.
  3. Chopping the carrots into tiny pieces creates a beautiful appearance and an interesting texture. If the chopping is too much work for you, add coarsely chopped carrot into a small food processor or blender to cut them into rice-sized pieces. You can use frozen carrot as well, although the texture of the final dish will change slightly.
  4. The nutrition information does not include the side sauce.


Serving: 1serving, Calories: 334kcal, Carbohydrates: 41.8g, Protein: 13.1g, Fat: 15.5g, Saturated Fat: 3.8g, Cholesterol: 113mg, Sodium: 738mg, Potassium: 164mg, Fiber: 1.2g, Sugar: 2.1g, Calcium: 178mg, Iron: 3mg
Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!

Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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Reader Questions and Reviews

  1. moose says:

    5 stars
    I will make this soon, thank you C. And I like your cool picture with the cameras!

  2. Nora-Adrienne says:

    5 stars
    I’m going to be replacing the crab with an alternate fish product which mimics the flavor and is Kosher.

  3. Sascha says:

    5 stars
    Its very good, i substituted the crab with canned tuna. Was a blast! i just added the carrots earlier and i think you missed the yellow onion in the instruction!

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