Let’s talk about one of my all-time favorite comfort foods with a fiery little twist: Crab and Chilli Fried Rice. This dish is everything I love about fried rice—it’s quick, flavorful, and satisfying—but with an added kick from fresh chilli and a touch of luxe from sweet, flaky crab meat. It’s the kind of meal you whip up when you want something that feels special but takes hardly any effort. And the best part? It comes together in about 20 minutes flat.
I started making this on nights when I wanted something a bit indulgent but still easy—something that used up leftover rice but didn’t feel like leftovers. It’s now a regular in my weekly rotation, especially when I have crab on hand (hello, seafood sale!). Whether you’re cooking for one, two, or a hungry crowd, this spicy, savory rice is a total crowd-pleaser.
Why You’ll Love This Recipe
- Ready in under 30 minutes – Perfect for busy weeknights or lazy weekends when you still want something delicious.
- Packed with flavor – Spicy, savory, slightly sweet, and totally satisfying.
- Great use of leftovers – Cold, day-old rice works best, so it’s ideal for repurposing.
- Customizable heat level – Add as much (or as little) chilli as you like.
- Luxurious but low effort – Crab feels fancy, but this is a one-pan wonder.
- Perfect for lunch or dinner – Enjoy it hot and fresh or pack it up for the next day.
Ingredients You’ll Need
- Cooked jasmine rice – Day-old rice is best because it’s drier and fries up better.
- Crab meat – Fresh or canned lump crab meat both work; just be sure to drain it well.
- Eggs – For a rich, fluffy texture and extra protein.
- Garlic – Essential for that bold, aromatic base.
- Red chilli – Use fresh Thai red chilli for heat, or swap in sriracha or chilli flakes if that’s what you have.
- Green onions – Adds freshness and a mild bite at the end.
- Soy sauce – For umami and depth.
- Fish sauce – Adds a punch of savory flavor (just a little goes a long way).
- Sesame oil – A few drops at the end for nutty aroma.
- Lime wedges – For squeezing over at the end to balance the flavors.
- Vegetable or peanut oil – For frying everything up without overpowering the flavor.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep everything first
Fried rice moves fast once it hits the pan, so get all your ingredients ready. Chop the garlic, slice the chilli, beat the eggs, and measure out your sauces. Have your rice fluffed and crab meat ready to go.
Step 2: Scramble the eggs
Heat a tablespoon of oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble them quickly until just set. Remove from the pan and set aside.
Step 3: Sauté the garlic and chilli
Add another splash of oil to the same pan, then toss in the garlic and chilli. Stir-fry for 30 seconds to release all that spicy, garlicky aroma—this is the flavor base, so don’t skip it.
Step 4: Add the rice
Add your cold, cooked rice to the pan. Break it up with your spatula and stir-fry until everything is hot and the rice starts to get a little golden and toasty.
Step 5: Add the sauces
Splash in the soy sauce and fish sauce. Stir well to coat every grain. Taste and adjust—want it saltier? More soy. Need a bit more punch? Add an extra dash of fish sauce or squeeze of lime.
Step 6: Stir in the crab and eggs
Gently fold in the crab meat and cooked scrambled eggs. Be careful not to break up the crab too much—you want those nice chunks. Cook for another minute or two until everything is heated through.
Step 7: Finish with fresh toppings
Turn off the heat and stir in the green onions. Drizzle a bit of sesame oil on top and serve immediately with lime wedges on the side.
Helpful Tips
- Use cold rice – Freshly cooked rice can turn mushy. Leftover rice from the day before gives the best texture.
- Be gentle with the crab – Lump crab is delicate; fold it in gently at the end so it doesn’t fall apart.
- Control the heat – Use more or less chilli depending on your spice tolerance. You can even deseed the chillis for a milder kick.
- Crab swaps – No crab? Use shrimp, canned tuna, or even leftover rotisserie chicken.
- Add veg – Toss in some finely chopped bell pepper, peas, or grated carrot if you want to bulk it up.
- Meal prep friendly – This holds up great in the fridge for 2–3 days. Just reheat in a skillet with a splash of water to keep it moist.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Yes! It’s great for meal prep. Store it in an airtight container in the fridge for up to 3 days and reheat in a pan or microwave.
Can I use canned crab meat?
Absolutely. Just make sure to drain it well and gently remove any bits of shell.
What if I don’t have fish sauce?
You can substitute soy sauce or even oyster sauce, but fish sauce gives that classic Southeast Asian umami hit.
Is this spicy?
It can be! But you’re in control. Add less chilli (or leave it out entirely) if you want a milder version.
Can I freeze it?
Technically yes, but it’s best fresh or refrigerated. The crab texture can change slightly after freezing.
I make this Crab and Chilli Fried Rice all the time—especially when I’m craving takeout but want something fresher and a little more special. It hits that perfect balance of spicy, savory, and a little sweet from the crab. It’s fast, satisfying, and endlessly riffable depending on what you’ve got in your fridge. Give it a try and let me know how you make it your own—I’m always excited to hear about tasty tweaks!
Crab and Chilli Fried Rice
Ingredients
- 2 cups cooked jasmine rice preferably cold or day-old
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 small red chili finely chopped (adjust to taste)
- ½ small onion finely diced
- ½ cup cooked crab meat fresh, canned, or imitation
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce optional for extra umami
- 1 egg lightly beaten
- 2 scallions sliced
- Juice of 1/2 lime
- Fresh cilantro for garnish
- Lime wedges and extra chili for serving (optional)
Instructions
- Prep your ingredients:
- Chop and measure everything before starting. This dish comes together quickly, so it helps to have all your components ready to go.
- Sauté the aromatics:
- Heat oil in a large wok or skillet over medium-high heat. Add garlic, chili, and onion, and sauté for 1–2 minutes until fragrant and soft.
- Add the crab:
- Stir in the crab meat and cook for another 1–2 minutes, breaking it up gently. Don’t overmix—lumps of crab are a good thing!
- Cook the egg:
- Push everything to one side of the pan and pour the beaten egg into the empty space. Let it cook undisturbed for about 30 seconds, then scramble and mix it in with the crab mixture.
- Fry the rice:
- Add the cooked rice to the pan. Stir-fry everything together, breaking up clumps and making sure the rice is heated through.
- Season and finish:
- Add soy sauce and fish sauce (if using), and toss to coat. Stir in the sliced scallions and a squeeze of lime juice. Cook for 1–2 more minutes, then remove from heat.
- Garnish and serve:
- Serve hot, garnished with fresh cilantro and lime wedges. Add more chopped chili if you like it extra spicy!
Notes
- For best results, use cold day-old rice to avoid mushy texture.
- You can substitute crab with shrimp or tofu for a variation.
- Adjust spice level by using more or fewer chilis, or add chili flakes or hot sauce.
- Great for using up leftover rice and pantry staples.
