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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Course Side Dish
Cuisine Thai
Servings 5 people

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.
Keyword fried rice, jumbo lump crab, thai fried rice