Thai Crab Fried Rice

Spicy and fragrant crab fried rice is studded with chunks of delicate, sweet crabmeat throughout.

Calories

212

Carbohydrates

32g

Protein

12g

Potassium

616mg

Fiber

2g

Sugar

6g

Ingredients

Prik Nam Pla

2 tablespoons fish sauce
2 tablespoons fresh lime juice (from 1 lime)
1/4 teaspoon granulated sugar
1 Thai chile, thinly sliced

Poached Crab

6 quarts water
3/4 cup kosher salt
8 makrut lime leaves
4 small lemongrass stalks, halved lengthwise
2 (1 1/2-pound) fresh Dungeness crabs or 3 3/4 cups lump crabmeat

Fried Rice

1/4 cup plus 1 tablespoon canola oil
2 tablespoons finely chopped garlic
4 large eggs
4 cups cold day-old cooked jasmine rice
4 teaspoons granulated sugar
2 tablespoons seasoning sauce (such as Golden Mountain) or Maggi
2 tablespoons soy sauce
1/2 teaspoon fish sauce
1/2 cup thinly sliced scallions, plus more for garnish
1/2 teaspoon ground white pepper
Fresh cilantro leaves, for garnish
Lime wedges, sliced cucumber, and Thai chile sauce (such as Kikkoman), for serving

Direction

Make the prik nam pla

Whisk together all prik nam pla ingredients in a small bowl until well combined. Set aside until ready to use. If using lump crabmeat, skip to step 4.
Make the poached crab

Stir together 6 quarts water, salt, lime leaves, and lemongrass in a large pot or Dutch oven; bring to a boil over medium-high. Using tongs, grab crabs, and plunge each, headfirst, into pot. Cook, undisturbed, until crabs turn bright orange, 12 to 14 minutes. Meanwhile, fill a large bowl with ice and water.
Remove crabs from pot, shaking to remove any excess water; place in ice bath. Let stand until crabs are cool enough to handle, about 5 minutes. Remove crabs from ice bath. Remove crabmeat from shells, and transfer to a large bowl. Rinse, dry, and reserve large top shells. Discard tomalley and any remaining shell pieces.
Make the fried rice

Heat oil in a large wok or large skillet over medium until shimmering. Add garlic, and cook, stirring constantly, until fragrant, 15 to 20 seconds. Crack eggs into wok; cook, undisturbed, just until edges of whites start to set, about 15 seconds. Stir eggs using a spatula until scrambled, about 30 seconds. Add rice and sugar; cook, stirring often, until rice is slightly caramelized, about 1 minute. Continue to cook, stirring constantly, about 3 minutes. Stir in seasoning sauce, soy sauce, and fish sauce until well incorporated, about 1 minute.
Add reserved crabmeat to wok; cook, stirring constantly, until crab is heated through, 1 to 2 minutes. Add scallions and white pepper; turn off heat, and stir until scallions soften, about 1 minute.
Place reserved shells, open side up, on a serving plate. Divide fried rice between shells and plates. Alternatively, divide rice between 2 large bowls to serve. Garnish with cilantro and extra scallions, and serve immediately with lime wedges, sliced cucumber, Thai chile sauce, and prik nam pla.