Cook and Scale
Thai Crab Fried Rice (Khao Pad Puu)
4 servings · 25 min total
Wok-tossed jasmine rice studded with sweet crab meat and egg, brightened with fish sauce, lime, and fresh cucumber on the side.
Ingredients
- 600 g white rice, cooked and cooled
- 250 g crab meat
- 3 egg, beaten
- 3 tbsp vegetable oil
- 4 garlic, minced
- 1 onion, diced
- 2 spring onion, sliced
- 2 tbsp fish sauce
- 1 tsp white sugar
- ½ tsp white pepper
- 1 lime, cut into wedges
- 1 cucumber, sliced
- 3 tbsp fresh cilantro, chopped
Contains: Egg, Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
Garnish and serve — Stir through the scallion, then serve hot with cucumber slices, a wedge of lime, and a scattering of cilantro.