Fried rice doesn’t get the attention it deserves. Often glossed over on restaurant menus or thought of as ‘that thing you order at Chinese restaurants if you’re a picky eater,’ fried rice isn’t typically thought of as an elevated dish.
But thanks to our friends at Fish Cheeks — a newish Thai restaurant in Noho — that’s about to change. Fish Cheeks opened back in the summer, specializing in spicy and bright Thai food. While there’s something for everyone on the menu, they specialize in seafood (if the name and the fish-scale wall pattern weren’t enough of a hint), and we think one of their most underrated menu items is the crab fried rice. It’s everything you’ve always loved about fried rice but so much better — with fresh crab and bright herbs replacing the grease-infused add-ins from your neighborhood take-out joint. And the best part about it? It’s probably one of the easiest things to make.
So, since realistically, everyone loves fried rice, here’s the fried rice recipe from Fish Cheeks that’s easier to make and more delicious than whatever else you were planning to make this week.
250 g cold Jasmine Rice (the most complicated part of this recipe if that you’ll have to cook your rice ahead of time so it has time to chill. You can handle it.)
80g Crab meat
20 g scallions chopped
1/4 tbsp soy sauce
1/3 tbsp salt
1/3 tbsp sugar
2 tbsp soybean oil or vegetable oil
Cook and Assemble
Heat your pan to medium-high heat and add oil. If you’ve got a wok then definitely use that, but if not, an ole’ pan will do.
Add the eggs and scramble them while they’re cooking in the pan.
Add rice, followed by soy sauce, salt, pepper, and sugar. Keep on mixing as you do this.
Mix more! Keep mixing!
Add your crab and scallions to the mixture.
You guessed it — keep mixing!
Once you feel everything is thoroughly mixed (which it should be by now if you’ve been following these directions), then plate it up! See — cooking really isn’t that hard.
Extra sauce for the ambitious home cooks:
If you’re feeling slightly ambitious or just want that full Fish Cheeks experience, whip up the sauce to pour over the rice. Don’t worry, it’s also easy.
Simply mix together cilantro root (this one is tough to find — you’ll definitely need to explore a Thai or Vietnamese market), garlic, lime, fish sauce, and chili to your taste, and that’s it!
And if your stove is broken (really the only excuse not to make this), head over the Fish Cheeks on Bond Street and they’ll be happy to make it for you.
Written by Dana delaski
Photography via Vanessa Granda