Crab Fried Rice Recipe

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crab fried rice crab fried rice

Of all the fried rice dishes, Crab Fried Rice is the king of fried rice that gets to meet and greet important guests. When I was a kid, crab fried rice was the dish that came at the end of the 10-20 course wedding banquet.

Crab Fried Rice is a dish that you do not want to order from small street stalls. You want to get crab fried rice at a nice restaurant because the quality of the crab determines how good crab fried rice can be.

This recipe reflects how crab fried rice is made in Thai restaurants in Thailand, no carrots, no peas, just crab!

4 Servings, Prep Time: 20 Minutes, Total Time: 20 Minutes

Tips and Techniques

  • Drier rice gives you fluffy fried rice as opposed to gummy/mushy fried rice. Cook rice with about 10% less water than normal to get firmer rice.
  • Home stoves don't have as many BTUs as a restaurant stove and it's tough to get a high enough heat. To do so, make sure you start with an exceptionally hot wok, cook fast and be efficient. 
  • If you are using cold rice, heat it up for a few minutes so that it's warm. Cold rice will take away much needed heat from your wok. It's harder to break up clumps of cold rice. You may end up with mushy and/or broken grains than you want. 
  • Quick cooking time will keep crab meat intact for better presentation.  
  • Taste your crab to see if the salt content is high. If the crab is salty, adjust the amount of fish sauce.
  • I recommend using ground white pepper instead of ground black pepper because it gives fried rice dishes a distinct clean taste.
  • Use the amounts of rice and crab as a guide. Add more crab or rice if you like.
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Chili Fish Sauce

Nam Pla Prig

Tips and Techniques

For a vegetarian chili fish sauce, substitute light soy sauce for fish sauce.

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