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Authentic Thai Crab Fried Rice with Canned Lump Crab

This Thai-Style Crab Fried Rice is made with sweet lump crab meat, fragrant jasmine rice, garlic, eggs, and classic Thai seasonings. It’s quick, flavorful, and better than takeout — ready in just 20 minutes.
Print Recipe
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Servings: 3

Ingredients

  • * 1 can lump crab meat drained
  • * 2 cups day-old jasmine rice
  • * 1 tbsp soy sauce
  • * 1 tbsp fish sauce
  • * 5 cloves garlic minced
  • * 1 tsp sugar
  • * 1 tsp MSG
  • * 2 eggs
  • * 2–3 tbsp neutral oil
  • * Green onions sliced (separate white and green parts)
  • * Fresh cilantro
  • * Sliced cucumbers for serving
  • * Lime wedges for serving

Instructions

  • Drizzle 2–3 tablespoons of neutral oil into a large pan or wok over medium-high heat.
  • Crack the eggs into a bowl, whisk well, and mix in the MSG.
  • Add the minced garlic and the white parts of the green onions to the pan. Sauté until fragrant, about 30 seconds.
  • Add the day-old jasmine rice, breaking up any clumps. Stir-fry for 1–2 minutes.
  • Add soy sauce, fish sauce, and sugar. Toss until the rice is evenly coated.
  • Push the rice to one side of the pan to create a well. Pour in the beaten eggs and scramble until just set, then mix into the rice.
  • Gently fold in the lump crab meat, being careful not to break it up too much. Cook for another 1–2 minutes until heated through.
  • Garnish with the green parts of the green onions and fresh cilantro. Serve with sliced cucumbers and lime wedges on the side.
  • Enjoy immediately while hot.