Thai-Style Crab Fried Rice

I had some cooked Dungeness crab meat left over and was brainstorming for creative uses of it.. and then I remembered how much I loved the crab fried rice from Fish Cheeks in New York (along with everything else on their menu).

Recipe is all approximate based on the ~2.5 cups of leftover white rice I had. Referenced Hot Thai Kitchen‘s recipe in creating this.


  • ~2.5 cups leftover cooked medium-grain rice, break this up slightly with a fork
  • ~4 oz. cooked crab meat (I used dungeness)
  • 2 cloves of garlic, minced
  • 1 small shallot, minced
  • 2 eggs, lightly beaten
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tsp sugar
  • dash of white pepper
  • 1 scallion, thinly sliced
  • handful of cilantro, roughly chopped
  • serve with: lime, cucumber, and tomato wedges


  • Heat up ~2 tbsp of cooking oil in a wok or large nonstick pan over medium heat and add in the garlic and shallots. Sauté for ~30 mins until shallots turn translucent
  • Add in the leftover rice and cook for ~2-3 minutes until the rice start to loosen up
  • Push the rice to one side of the pan and pour in the eggs in the empty part of the pan. Let the eggs cook slightly and then scramble them with the rice for about a minute
  • Add in the soy sauce, fish sauce, and sugar and mix well, turning frequently until well incorporated ~3-5 minutes
  • Add in the crab and continue to sauté
  • Turn off the heat and add in the white pepper, scallions, and cilantro
  • Serve with a squeeze of fresh lime