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Thai Crab Fried Rice | Khao Pad Bu | ข้าวผัดปู

Thai Crab Fried Rice | Khao Pad Bu | ข้าวผัดปู

Thai crab fried rice ranks pretty high up there on the long list of the hubby’s favorite foods.

I think he would replace plain jasmine rice with crab fried rice as an accompaniment to every meal, given the opportunity.  It would be hard for me to go that far, as the subtle flavors of the fried rice would be completely overpowered by a spicy green curry or other really flavorful main dish.  However, I totally understand why he likes it so much.

Thai Crab Fried Rice | Khao Pad Bu | ข้าวผัดปู

The flavors of this crab fried rice are similar to that of Thai fried rice, with saltiness from fish and soy sauces, a refreshing pop of lime, and a little spice from ground white pepper.  These flavors are subtle, yet delicious, and really let the succulent crab shine as the star of the dish.  It’s a winner in both of our books!

Unfortunately I don’t have the time or crab supply to make crab fried rice to go with every meal…  But this assures that when I do make it, I have one happy husband!

Thai Crab Fried Rice | Khao Pad Bu | ข้าวผัดปู

Thai Crab Fried Rice | Khao Pad Bu | ข้าวผัดปู

Makes 4 servings

Thai Crab Fried Rice | Khao Pad Bu | ข้าวผัดปู


  • 2 cups cooked jasmine rice, left out for a few hours
  • 1/2 cup cooked crab meat
  • 1 teaspoon garlic, minced
  • 1/2 cup white onion, sliced
  • 1/4 cup green onion, sliced thinly
  • 1/2 cup cilantro, chopped coarsely
  • 2 eggs
  • 1 Tablespoon fish sauce
  • 1 Tablespoon thin soy sauce
  • a dash of ground white pepper
  • lime slices, cucumber slices, and tomato for garnish


  1. Prepare your herbs by slicing the onion thinly, mincing the garlic, slicing the green onions, and coarsely chopping the cilantro.
  2. Heat a wok to medium high heat. Add a bit of mild-tasting oil such as canola oil. Saute the garlic until golden brown, then add the white onions and cook until barely translucent.
  3. Turn the heat to high, add the leftover rice, and mix together with the garlic and onions. Season the rice mixture with fish sauce, soy sauce, and white pepper.
  4. Move the rice to the side of the pan. Heat a little more oil on the bottom and break the eggs over this blank area. Scramble the eggs while they cook, then mix into the rice.
  5. Add the crab meat and mix into the fried rice. Add the green onions and cilantro and cook until just wilted. Take the dish off the heat.
  6. Serve this crab fried rice with lime wedges, cucumber slices, and tomato slices or tomato roses. For more details about how to make tomato roses, see this post about Thai fruit carving. Enjoy!

6 comments… add one
  • cris March 14, 2016, 9:48 pm

    Hi. Is lump crab meat (available in supermarkets) acceptable for this recipe?

    • Rachel March 14, 2016, 10:06 pm

      Sure! It won’t taste quite as good as fresh, but nothing ever does, right? :)

  • bristol plasterers June 10, 2015, 7:21 am

    mm this sounds rather tasty and something new to try. Thanks for sharing this recipe.


  • I love thai food!! So glad I came across your blog. I’ve never thought of crab fried rice but I really love the idea. Looks delish!

  • Anna March 4, 2015, 4:37 pm

    You are very good cooking, I like it very much. Thank you.

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