Crab Fried Rice (Jumbo Lump Crab)
Jam packed with crab and unique flavors like Thai basil and birds eye chilis, you’ll fall in love with this recipe. Ultimately taking this steps above your typical fried rice. Going from cutting board to plate in 20 minutes also makes this side dish a breeze for dinner ! This crab fried rice is one dish I could have over and over. Its sweet, savory, and spicy. What else could you possibly look for in a side dish ?
Jumbo Lump Crab Fried Rice
This Thai fried rice is packed with crab and unique flavors like Thai basil and birds eye chilis, taking this steps above typical fried rice.
Equipment
- 1 wok
Ingredients
- 2 cups cooked, day old jasmine rice
- ¼ cup dark soy sauce
- 3 tbsp fish sauce
- 2 tbsp rice vinegar
- 2 tbsp oyster sauce
- 1 tbsp sugar
- 1 handful Thai basil
- ¼ yellow onion thinly sliced
- 3 garlic cloves minced
- 2 eggs
- 2 Thai chilis
- 2 tbsp grapeseed oil
- 8 oz jumbo lump crab
Instructions
- To a bowl, whisk together dark soy sauce, fish sauce, oyster sauce, rice vinegar, and sugar. Set aside.¼ cup dark soy sauce, 3 tbsp fish sauce, 2 tbsp rice vinegar, 2 tbsp oyster sauce, 1 tbsp sugar
- To a wok on medium-high heat, add in oil and scramble eggs once hot. Remove eggs and set aside.
- Add in onion, garlic, basil, and Thai chilis. Sauté until onions are translucent.
- Add in rice and sauce. Mix to combine and cook to heat through.
- Return eggs to pan, and fold in crab meat.
- Top with sesame seeds. Serve immediately with scallions and limes.
