Thai Fried Rice Recipe with Crab and Prik Nam Pla

Thai crab fried rice with prik nam pla

  • serves 2
  • Easy

Make the most of crab in this crunchy Thai wok-fried rice with tenderstem broccoli, spring onions and Thai dipping sauce


Make this Thai crab fried rice, then also check out our Singapore chilli crab.



  • vegetable oil 1 tbsp
  • cooked jasmine rice 300g, fridge-cold
  • tenderstem broccoli 100g, chopped into bite-sized pieces
  • carrot 1, shredded
  • garlic 2 cloves, finely chopped
  • spring onions 2, cut into 4cm pieces
  • dark soy sauce 1 tbsp 
  • oyster sauce 1 tbsp 
  • eggs 2
  • white crab meat 100g
  • Thai basil ½ a small bunch, leaves picked


  • bird’s-eye chillies 1-2 (depending on how hot you like it), thinly sliced
  • fish sauce 2 tbsp
  • lime 1, juiced


  • Step 1

    Heat the vegetable oil in a wok over a high heat, then tip in the rice and broccoli. Cook for 4-5 minutes, tossing regularly, until the rice is turning golden and crisp. Add the carrot, garlic and spring onions, and fry for another 3-4 minutes. Pour in the soy and oyster sauce, toss well and cook for a few minutes. Make a well in the middle of the wok then break in the eggs. Allow the bottom to set then stir and cook, breaking up into chunky pieces with a spoon. Add the crab meat, gently fold in and cook gently for a few minutes to warm through.

  • Step 2

    Mix everything together for the prik nam pla in a small bowl. Add the thai basil to the rice and gently stir, then serve with the prik nam pla to drizzle over.

Check out our best crab recipes here...

Grilled Avocado Recipe with Crab and Chorizo

Nutritional Information

  • Kcals 439
  • Fat 11.8g
  • Saturates 2g
  • Carbs 56.1g
  • Sugars 6.2g
  • Fibre 4g
  • Protein 25.3g
  • Salt 6.5g