Briny, umami-rich fish sauce distinguishes this Thai-style fried rice from the Chinese version. Can't get enough of it? Drizzle more on top in the form of prik nam pla, a condiment that combines the fish sauce with lime juice and spicy chiles.


Credit: Kate Mathis

Recipe Summary

30 mins
30 mins

This recipe originally appeared in our Winter/Spring 2022 issue. Get the magazine here


Ingredient Checklist


Instructions Checklist
  • Mix 2 tsp. fish sauce, lime juice, and chiles in a small bowl; set aside.

  • Heat 1 tbsp. oil in a large nonstick skillet or wok over medium-high heat. Add one-third of the garlic and stir for 30 seconds. Add the crab and stir gently until heated through and any excess moisture has evaporated, 2 to 3 minutes. Remove to a bowl and keep warm.

  • Wipe the skillet and heat the remaining 2 tbsp. oil over medium-high heat. Add red onion and the remaining garlic; stir for 30 seconds. Add the rice and break up any clumps. Stir periodically until heated through and rice is lightly browned in spots, about 6 minutes. (If skillet is crowded, cook rice in two batches.)

  • Add the soy sauce, sugar, and remaining 1 tbsp. fish sauce, stirring until combined. Season with salt and pepper. Make a well in the center of the rice by pushing the rice to the sides of the skillet; pour in the beaten eggs. Scramble the eggs, about 30 seconds, gradually stirring them into the rice. Turn off the heat and gently mix in the crab and cilantro. Garnish with more cilantro, cucumber slices, and lime wedges. Serve with chile-fish sauce on the side.