Thai-style Crab Fried Rice recipe
On a recent trip to NYC, I went to dinner at Fish Cheeks. Among our many great dishes, we had Thai-style crab fried rice that was light and delicate. Upon taking my first bite, I told my husband that crab fried rice was now going to be in our home dinner recipe rotation. For my version, I add a whole zucchini, finely chopped, to make this more of a one dish meal. You could easily fold in more herbs or greens at the end to do the same or use a combo of rice and cauliflower rice. To make this vegetarian, just leave out the crab and use tamari or soy sauce instead of the fish sauce. A vegan version could also omit the egg and use a couple shakes of dulse flakes to replicate the sea flavor of crab and fish sauce.
1 tablespoon grapeseed oil
4 garlic cloves, minced
1 tablespoon minced ginger
2 cups cooked jasmine rice (from about 1 cup uncooked)
1 medium zucchini, chopped into 1/4” cubes
3 teaspoons fish sauce (or tamari)
2 eggs, beaten
1 6-ounce can of crab meat (picked over for shell remnants)
1 bunch scallions, white and dark green parts thinly sliced
2 cups cilantro leaves
1 lime, cut into wedges
Sambal oelek or hot sauce for serving
In a large skillet, heat oil and saute garlic and ginger for 30 seconds. In 1-2 batches (depending on the size of your pan and how dark you like your fried rice), stir fry rice for 3-5 minutes. Remove rice from pan and add zucchini, adding more oil if necessary. Saute for 2-3 minutes or until tender but still firm.
Add rice back to pan and stir in fish sauce. Stir in beaten eggs until cooked. Add crab meat and scallions and stir until warm. Turn off heat and stir in cilantro. Serve with lime wedges and sambael oelek for heat.