Thai Crab Fried Rice (Khao Pad Puu)

Method

1. 1
   • egg3
   • vegetable oil3 tbsp

   Scramble the eggs — Heat 1 tablespoon of the oil in a wok over high heat, pour in the beaten eggs, and scramble for 1 minute until just set. Remove and set aside.

   ⏱1 min
2. 2
   • vegetable oil3 tbsp
   • garlic4
   • onion1

   Sauté the aromatics — Add the remaining oil to the wok with the garlic and onion and stir-fry over high heat for 2 minutes until fragrant and softened.

   ⏱2 min
3. 3
   • white rice600 g

   Fry the rice — Add the cooled rice, breaking up any clumps, and stir-fry for 5 minutes until heated through and starting to crisp at the edges.

   ⏱5 min
4. 4
   • crab meat250 g
   • egg3
   • fish sauce2 tbsp
   • white sugar1 tsp
   • white pepper½ tsp

   Fold in the crab — Gently fold in the crab meat, scrambled egg, fish sauce, sugar, and white pepper, and toss for 2 minutes, taking care not to break up the crab too much.

   ⏱2 min
5. 5
   • spring onion2
   • lime1
   • cucumber1
   • fresh cilantro3 tbsp

   Garnish and serve — Stir through the scallion, then serve hot with cucumber slices, a wedge of lime, and a scattering of cilantro.