Ingredients
4 Tbsp neutral oil (avocado, canola)
1 red bell pepper, thinly sliced
1 bunch green onions, white and green parts separated and sliced
1–2 bird’s eye chilies or 1 jalapeño, finely diced (optional)
4 garlic cloves, minced
2 tsp minced ginger
4 cups day‑old cooked white rice (long grain or jasmine), well chilled
3 Tbsp soy sauce or tamari
1 Tbsp fish sauce
2 tsp rice wine vinegar
6 oz lump crab meat, drained
2 large eggs, lightly whisked
½ cup Thai basil leaves (about 1 oz)
Lime wedges and cucumber slices, for serving
Instructions
Heat 2 Tbsp oil in a large skillet or wok over medium heat. Add bell pepper, white parts of green onions, chilies if using, garlic, and ginger. Sauté for 2–3 minutes until fragrant and soft.
Increase heat to medium‑high and add chilled rice. Let it sit mostly undisturbed for a few minutes to crisp slightly. Add soy sauce, fish sauce, vinegar, and remaining oil. Stir occasionally until rice is well-coated and golden bits form.
Push rice to one side of pan; add a bit more oil then pour in eggs. Scramble until set, then mix with rice.
Gently fold in lump crab meat, green onion tops, and Thai basil. Toss just until heated through and basil wilts.
Serve immediately with lime wedges, cucumber slices, and optional prik nam pla (Thai chili–fish sauce sauce).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main course
