Crab Fried Rice (Khao Pad Pu)

If you think all fried rice is the same, this Thai Crab Fried Rice is about to change your mind. Known in Thailand as Khao Pad Pu, it’s all about balance. Sweet, delicate crab meat, fragrant jasmine rice, fluffy egg, and just enough fish sauce, soy sauce, and white pepper come together in a dish that’s light, fresh, and incredibly delicious.

If you’ve ever ordered Crab Fried Rice at a Thai restaurant, you’ve probably noticed how different it is from many other fried rice dishes. Instead of bold sauces dominating every bite, this one is intentionally understated. The seasonings simply enhance the natural sweetness of the crab, while fresh cilantro, scallions, lime wedges, and the classic Thai condiment Prik Nam Pla add brightness and let you customize every bite.

It’s one of Thailand’s most popular everyday meals, served everywhere from busy street food stalls and neighborhood cafés to seafood restaurants along the coast.

I love making it at home because it’s surprisingly easy to make. With some good crab meat and leftover jasmine rice, you can have a restaurant-worthy meal on the table in about 20 minutes.

Ingredients Needed

For exact ingredient amounts, please see the recipe card at the end of this post. Here are the things you’ll need:

• Oil and butter – The base for frying. You can use only oil, but that butter tastes so good.
• Rice – Jasmine rice is the traditional choice. Ideally, you want cold, day old rice. In a pinch you can cook the rice fresh, spread it on a sheet pan, then refrigerate it for half an hour or so.
• Crab meat – We’re lucky to have fresh blue crab almost year-round because Jason catches them. That means this recipe makes a regular appearance in our kitchen whenever the traps are full. I love using lump crab meat for its tender, generous pieces, but claw meat is every bit as flavorful and works beautifully too.
  Garlic – Fresh garlic is a must.
• Eggs – I love being generous with the eggs in this recipe. They add little fluffy bites throughout the rice and pair perfectly with the sweet crab.
• Fish sauce – A staple of Thai cooking, fish sauce brings savory depth without making the rice taste fishy.
• Soy sauce – Another staple Asian sauce.
• Ground white pepper – It’s traditional in Thai crab fried rice. Even if you don’t have it, the dish is still amazing.
• Sugar – Just a little to make the flavors pop.
• Scallions and cilantro – Added at the end to maintain freshness.

For serving:

• Lime wedges – I always like to squeeze on a little extra lime juice.
• Cucumber – For some fresh crunch.
• Prik Nam Pla – This simple condiment is often served alongside Thai fried rice and is well worth making. It’s a mix of fish sauce, lime juice, garlic and red chilis.

How to Make Thai Crab Fried Rice

Sauté crab: Start by lightly browning the crab in butter until it’s just warmed through and beginning to take on a little color. Transfer it to a plate.

Add garlic and egg: In the same skillet or wok, add some cooking oil. Add the garlic and sauté for just a few seconds until fragrant. Then, pour in the eggs and scramble them.

Add rice and flavor components: Add the cooked jasmine rice and stir-fry until the grains are hot, separate, and lightly toasted. Season the rice with the fish sauce, soy sauce, sugar, and white pepper, tossing everything together until evenly coated.

Fold in most of the crab, along with the scallions and cilantro, being careful not to break up the larger pieces.

Serve: Pile the fried rice onto serving plates and top each portion with the reserved crab. Finish with extra scallions, cilantro, lime wedges, sliced cucumber, and a generous spoonful of Prik Nam Pla for an authentic Thai restaurant-style presentation.

Alpana’s Tips

• Day-old, chilled jasmine rice gives the best texture because the grains stay separate as they fry. If you don’t have leftover rice, spread freshly cooked rice onto a baking sheet or large plate, let it cool completely, then refrigerate it for 30 to 60 minutes before cooking.
• Lightly browning the crab in butter before making the fried rice gives it a richer flavor while keeping it tender.
• Reserve a little of the crab for garnishing the finished plates. It gives the fried rice a beautiful restaurant-style presentation.
• Cook over fairly high heat and keep the rice moving so it fries instead of steaming.
• Taste before serving. Depending on the saltiness of your fish sauce, you may want an extra splash of fish sauce or another squeeze of fresh lime.
• Don’t skip the Prik Nam Pla. It’s one of the signature accompaniments that makes Thai Crab Fried Rice taste truly authentic.

Variations

While crab is the classic choice, this recipe also works beautifully with shrimp or a combination of shrimp and crab. For a little extra heat, stir chopped Thai chilies into the rice while cooking or simply add more Prik Nam Pla at the table.

Sometimes I skip the scrambled eggs in the rice, and instead top each serving with a fried egg.

What to Serve with Thai Crab Fried Rice

Thai Crab Fried Rice is satisfying enough to enjoy on its own, but it also pairs wonderfully with other Thai favorites. Serve it with Chicken Satay, Fresh Spring Rolls, Tom Yum Soup, or a crisp Cucumber Salad for a complete meal.

Leftovers

Store leftover Thai Crab Fried Rice in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a small splash of oil until heated through, or microwave in short intervals. Keep any leftover Prik Nam Pla separate and spoon it over the rice just before serving for the freshest flavor.

Once you make this Thai Crab Fried Rice at home, you’ll see why it’s one of Thailand’s most beloved dishes. Simple ingredients, incredible flavor, and a meal that’s just as satisfying on a busy weeknight as it is for a special dinner.

Be sure to check out the video below, and don’t forget to follow us on YouTube for step-by-step recipes and a behind-the-scenes look at how we cook in our kitchen.

More Fried Rice Recipes:
Thai Basil Fried Rice
Peruvian Fried Rice
Hibachi Fried Rice
Hawaiian Fried Rice
Pork Fried Rice
Nasi Goreng

Recipe Video

Thai Crab Fried Rice (Recipe + Video)

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Thai Crab Fried Rice (Khao Pad Pu) is a quick, authentic Thai recipe made with sweet crab, jasmine rice, eggs, and classic seasonings. Ready in just 20 minutes.

5.0 Stars (4 Reviews)

Print

Ingredients

• 2 tablespoons butter
• 8oz crab meat
• 2 tablespoons oil
• 4 garlic cloves, finely chopped
• 3 eggs, beaten
• 4 cups cooked white rice
• 1 tablespoon fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• ¼ teaspoon ground white pepper
• ¼ cup cilantro, chopped
• 2-3 scallions, diced
• lime wedges, to serve
• cucumber, sliced to serve

Prik Nam Pla (optional condiment, but highly recommended)

Toggle ingredient group

• 1 tablespoon fish sauce
• 1 teaspoon lime juice
• 1 Thai chili, thinly sliced
• 1 clove garlic, minced

Instructions

Thai Crab Fried Rice

1. Heat butter in a large wok or skillet over medium-high heat. Add the crab meat and sauté for 1 to 2 minutes, just until lightly warmed and beginning to take on a little color. Transfer the crab to a plate and set aside.
2. Heat oil and add the garlic to the same skillet and cook until fragrant, about 30 seconds. Pour in the beaten eggs, and gently scramble until just set, breaking them into small pieces as they cook.
3. Add the cooked rice and stir-fry for several minutes, breaking up any clumps and tossing continuously until the grains are heated through.
4. Stir in the fish sauce, soy sauce, sugar, and white pepper. Continue stir-frying until the seasonings are evenly distributed and every grain of rice is evenly coated.
5. Reserve a small handful of the crab meat for serving, Fold in most of the crab, along with the scallions and cilantro, being careful not to break up the larger pieces.
6. Divide the fried rice between serving bowls, shaping it into a mound if desired. Top each serving with the reserved crab meat, then garnish generously with the remaining scallions and cilantro. Serve with lime wedges, sliced cucumber, and Prik Nam Pla on the side.
   

Prik Nam Pla

1. Combine the sliced Thai chili, minced garlic, fish sauce, and lime juice in a small bowl. Stir well and let it sit for at least 10 minutes before serving to allow the flavors to meld.
2. Spoon the Prik Nam Pla over the fried rice to taste, or serve it alongside so everyone can add as much as they like.

Notes

• Day-old, chilled jasmine rice is the best choice for fried rice because the grains are drier and stay separate as they fry. If you're using freshly cooked rice, spread it out on a baking sheet or large plate, let it cool completely, then refrigerate it for 30 to 60 minutes before cooking.
• Lump crab meat gives the best texture and presentation, but claw meat is a great, more affordable alternative with plenty of sweet crab flavor.
• Fold the crab into the rice at the end of cooking so the larger pieces stay intact instead of breaking apart.
• A wok is ideal, but a large skillet works just as well. Make sure it's thoroughly heated before adding the ingredients so the rice fries rather than steams.
• Taste before serving. Fish sauce brands vary in saltiness, so you can always add a splash more fish sauce or a squeeze of fresh lime juice to suit your taste.
• Don't skip the Prik Nam Pla. This classic Thai condiment adds a bright, salty, spicy kick that complements the crab fried rice perfectly.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 556Total Fat 18gSaturated Fat 6gUnsaturated Fat 12gCholesterol 211mgSodium 1272mgCarbohydrates 76gFiber 2gSugar 2gProtein 23g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest