Empty My Fridge
10-Min Thai Crab Fried Rice Recipe – Just Like Bangkok!
Ingredients
- Rice · cooked3 cups
- Vegetable oil2 tbsp
- Crab½ lb
- Garlic2 cloves
- Egg2
- Soy sauce1 tbsp
- Fish sauce4 tbsp
- Sugar
- Scallion3 stalks
- Cucumber3 slices
- Cilantro1
- Lime2
- Chili pepper1
Instructions
- Cut the garlic, scallions, cucumber, red chili and lime, and set everything aside.
- In a wok over high heat, add the cooking oil and garlic. Crack in the eggs and scramble until halfway cooked.
- Add the jasmine rice and stir-fry, breaking up clumps until the grains separate. Season with soy sauce, fish sauce and sugar.
- Add the crab meat and toss gently. Stir in the scallions.
- In a small bowl, combine the sliced red chili, 3 tablespoons fish sauce and the juice of the lime wedge to make the chili fish sauce.
- Serve the crab fried rice on a plate, garnished with cucumber, cilantro and lime, with the chili fish sauce on the side.
Summarized from CiCi Li's video. Watch it for the details.
More recipes with
GarlicEggScallionRiceLimeCucumberCrab
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.