Thai Crab Fried Rice (Khao Pad Pu)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Egg and scallion are about the only other things in the pan, so the sweetness of the crab comes through first.
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In Thailand it arrives with a wedge of lime on the plate for you to squeeze over yourself.
Ingredients
Instructions
- 1
Gently rub 2 cups of cold rice between your fingers to break up as many clumps as possible.
Well-separated grains are key to fluffy fried rice.
- 2
Heat oil in a wok and saute 3 minced garlic cloves until golden and fragrant.
Move to the next step before the garlic turns too dark.
- 3
Crack 2 eggs into the wok and scramble quickly, then add the cold rice and stir-fry over high heat for 2 to 3 minutes, breaking up all clumps.
- 4
Drizzle 1.5 tbsp fish sauce and 1 tbsp soy sauce around the inner edge of the hot wok.
The sauces sizzle on the hot surface to impart a wok-smoked aroma before mixing into the rice.
- 5
Add 180g crab meat and 30g chopped spring onion.
Toss gently for 1 minute to distribute the crab without breaking it up too much. Overcooking toughens the crab, so work quickly.
- 6
Plate immediately and serve with one lime cut in half on the side.
Squeezing lime over the rice brightens the sweetness of the crab.
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