I’m sharing a one-pan Crab Fried Rice Recipe that pairs tender lump crab meat with fluffy rice and bright scallions, is adaptable for gluten-free diets, and comes together in minutes.

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I love quick meals that taste like I spent hours. For something ultra-delicious in minutes, try this crab fried rice for a one pan meal that is bursting with delicate seafood flavor.

I toss chilled jasmine rice and sweet lump crab meat into a hot pan, and somehow it becomes more than the sum of its parts. It’s bright, a little briny, and totally addicting.

I call it my Crab Fried Rice Thai obsession, perfect when you want seafood without fuss. You can make it gluten free easily, and it’s one of those dishes people keep asking for seconds.

Ingredients

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Jasmine rice: Fluffy white rice, mostly carbs for energy, chilled rice fries better.
Lump crab meat: Sweet delicate protein, low fat, adds seafood taste and a touch of luxe.
Eggs: Bind and enrich the rice, great protein, makes it a little silky.
Fish sauce: Salty umami punch, deep savory flavor, use sparingly cause it’s very salty.
Garlic and shallots: Give sweet sharp aromatics, antioxidants, they build the savory backbone of dish.
Lime: Bright acidity that lifts flavors, adds freshness and vitamin C.
Cilantro and scallions: Fresh herbs, green notes, some vitamin A and salt balancing brightness.
Roasted nuts: Crunch and richness, healthy fats and protein, use sparingly for texture.

Ingredient Quantities

3 cups cooked jasmine rice, preferably day old and chilled

8 oz lump crab meat (fresh or canned, picked free of shells)

2 large eggs

2 shallots, thinly sliced

3 garlic cloves, minced

2 tbsp neutral oil like vegetable or peanut

1 tsp toasted sesame oil

2 tbsp fish sauce

1 tbsp light soy sauce or tamari for gluten free

1 tsp oyster sauce (optional, use GF brand if needed)

1 tsp granulated sugar

1/4 tsp white pepper (or ground black pepper)

3 scallions, sliced

1/4 cup cilantro leaves, roughly chopped

1 lime, for wedges

1 small cucumber, sliced for serving (optional)

2 tbsp roasted cashews or peanuts, chopped (optional)

1 small Thai red chile or bird’s eye chile, thinly sliced (optional)

Salt to taste

How to Make this

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1. Prep everything first: grab your day-old chilled jasmine rice and break up any big clumps with your hands or a fork, beat the eggs lightly, drain and pat the crab meat dry if canned, slice the shallots, mince the garlic, slice scallions and cilantro, cut the lime into wedges and slice the cucumber and chile if using, chop the nuts and set aside.

2. Heat a wok or large skillet over medium-high heat until hot, add 2 tbsp neutral oil and swirl, then pour in the beaten eggs and scramble quickly until just set, fold them out onto a plate and set aside.

3. Add a little more oil if needed, toss in the shallots and stir fry 1 to 2 minutes till softened and starting to brown, add the garlic and cook 20 to 30 seconds till fragrant but not burnt.

4. Turn the heat up to high, add the crab meat and gently toss just to warm and separate lumps, dont over stir or you will break the crab into mush, season lightly with a pinch of salt.

5. Push the crab and aromatics to one side, add the rice and press it into the hot pan a bit, then stir and toss to break up clumps so every grain gets seared a bit, this gives better texture.

6. Mix together 2 tbsp fish sauce, 1 tbsp light soy sauce or tamari for gluten free, 1 tsp oyster sauce if using, 1 tsp sugar and 1/4 tsp white pepper then pour over the rice, toss quickly and evenly, taste and adjust salt or soy if needed.

7. Add the scrambled eggs back in, pour 1 tsp toasted sesame oil over everything, fold in most of the scallions and cilantro but save some for garnish, keep the crab lumps mostly intact while folding.

8. If you like crunch or heat, toss in the chopped roasted cashews or peanuts and the thinly sliced Thai red chile at the last second, or serve them on the side so people can add as they want.

9. Plate the crab fried rice, garnish with remaining scallions and cilantro, serve with lime wedges and sliced cucumber, squeeze lime over just before eating for brightness.

Equipment Needed

1. Wok or large heavy skillet (for stir-frying rice)
2. Heatproof spatula or wooden spoon
3. Chef’s knife
4. Cutting board
5. Medium mixing bowl (eggs and sauce)
6. Measuring spoons
7. Plate or shallow bowl to rest the scrambled eggs and crab
8. Paper towels and a fine-mesh sieve or colander for draining and patting the crab dry

FAQ

Can I use freshly cooked rice instead of day old rice? Yes, but freshly cooked rice is more likely to be clump and go mushy. If you must use fresh rice, spread it on a tray to cool and let steam escape, chill it in the fridge for 30 to 60 minutes, or break up clumps with a fork before stir frying so the grains stay separate.

How do I keep the crab from getting rubbery? Crab cooks fast, so add it near the end and fold it in gently just to warm through. Canned crab is already cooked, so you only need to heat it briefly. Overcooking is the main culprit for tough crab.

How can I make this recipe gluten free? Use tamari for the soy sauce and a gluten free oyster sauce or skip it. Most fish sauce is naturally gluten free but always check the label. Also watch any add ins like sauces or roasted nuts for hidden gluten.

Can I swap the crab for something else or make it vegetarian? Sure. Firm tofu, shredded king oyster mushroom, or sautéed shrimp are good swaps. To make it vegetarian or vegan, replace fish sauce with a mix of tamari and a bit of miso or a small piece of kombu soaked in water for umami, and use scrambled tofu instead of eggs.

How do I get that restaurant style wok flavor and good texture? Use a hot pan or wok and high heat, but keep things moving so nothing burns. Use chilled rice, avoid overcrowding the pan, and use a neutral oil with a little toasted sesame oil for aroma at the end. Press rice against the hot surface briefly to get some toasted bits, but dont let it burn.

How long does leftovers keep and how should I reheat them? Store in an airtight container in the fridge for up to 2 to 3 days. Reheat in a hot skillet with a splash of oil or a sprinkle of water and cover for a minute to steam, or microwave with a damp paper towel to keep it from drying out.

Thai Style Crab Fried Rice Recipe Substitutions and Variations

Crab meat: swap for chopped cooked shrimp, flaked canned crab or tuna, or firm tofu for a vegetarian option. If you use canned seafood, taste first and cut back on salt.
Jasmine rice: use day-old long grain white rice or basmati, or cold cooked brown rice (it’ll be chewier). The key is chilled rice so it fries up loose.
Fish sauce: replace with 1 tbsp soy sauce plus 1 tsp lime juice and a pinch of salt, or use coconut aminos for a gluten free, milder alternative.
Toasted sesame oil: use toasted peanut oil, or just omit and add a tiny splash of light olive oil with a sprinkle of sesame seeds for a bit of that nutty note.

Pro Tips

– Use very dry rice and treat it gently. If your rice is sticky or warm, spread it on a tray and chill it for 20 to 30 minutes so it firms up. Fluff with a fork before cooking so grains separate, that way you get better fry and fewer gluey clumps.

– Handle the crab like a delicate VIP. Pat it dry, warm it only briefly, and fold it in at the end so you keep big lumps. If you stir it too much it just turns into mush, and that defeats the whole point.

– Season in small steps and taste as you go. Fish sauce is powerful, so add a little, taste, then more if needed. Brighten with lime at the very end, not during cooking, because the acid wilts herbs and dulls the crab.

– High heat plus contrast in textures is what makes this sing. Get the pan hot, use an oil that tolerates heat, and finish with toasted sesame oil and crunchy nuts or cucumber on the side for contrast. If you want a little toasted crust on the bottom, press the rice into the pan briefly, but dont leave it so long it burns.