Crab Fried Rice* Recipe

Prepare rice

Break up any clumps in the day-old jasmine rice with your hands or a fork so the grains are separated. Keep chilled until ready to use.

Prepare aromatics

Heat 2 tbs vegetable oil and 1 tbs butter in a large heavy skillet or wok over medium-high heat until shimmering. Add the minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant and just starting to color.

Cook crab gently

Add the lump crab meat to the pan and toss gently for 1 minute to warm and combine with aromatics. Avoid over-stirring to keep crab lumps intact.

Add rice

Increase heat to high. Add the separated jasmine rice to the pan in batches, pressing gently to distribute. Stir-fry continuously for 2–3 minutes so rice heats through and picks up the garlic/shallot-flavored oil.

Season

Drizzle 2 tsp fish sauce and 1 tsp light soy sauce evenly over the rice. Sprinkle 1 tsp white pepper. Toss thoroughly to combine and taste, adjusting seasoning with a little more fish sauce if needed.

Finish with scallions

Add the white parts of the sliced scallions and toss for 30 seconds. Turn off heat and fold in the green parts of scallions and chopped cilantro leaves, reserving some for garnish.

Heat 3 tbs neutral oil in a small frying pan over medium-high heat until shimmering. Crack one egg into a small bowl and carefully slide into the hot oil. Immediately spoon hot oil over the white to help set and create lacy edges. Fry until edges are deeply golden and crisp but the yolk is still slightly runny (about 1–1½ minutes). Transfer to paper towels and keep warm. Repeat with remaining eggs. Alternatively, fry eggs sunny-side up with crisp edges in batches.

In a small bowl combine 3 tbs fresh lime juice, 1 tsp sugar, 1 tsp fish sauce, 1 finely chopped bird's eye chile, and 1 minced garlic clove. Stir until sugar dissolves. Taste and balance: it should be bright, tangy, a little salty and moderately spicy. Stir in 1 tsp finely chopped cilantro.

Coarsely crush 3 tbs dry-roasted peanuts using a mortar and pestle or by pulsing in a food processor — leave some larger pieces for texture. Toast briefly in a dry pan 30 seconds if desired to refresh flavor. Combine with optional fried shallots.

To serve: divide crab fried rice among 4 warm plates (about 1 cup rice per serving). Top each portion with a crispy egg. Drizzle 1/2 to 1 tbs of the Thai lime-nam jim over each portion (pass extra on the side). Sprinkle crushed peanuts and fried shallots on top, garnish with remaining cilantro and lime wedges for squeezing at the table.