Bangkok Crab Fried Rice — Khao Pad Poo
A Bangkok crab fried rice with picked crab meat, garlic, egg, and spring onion in a light soy and white pepper seasoning, plated simply with cucumber, lime wedges, and prik nam pla on the side.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Break up 400g day-old jasmine rice with wet hands until grains separate. Whisk together 30ml fish sauce, 20ml light soy sauce, 10ml sesame oil, 2 tsp sugar, and 1 tsp white pepper in a bowl. Crush 10 garlic cloves, slice 60g scallion into 2cm lengths, slice 1 cucumber into 5mm rounds.
Saute
Heat 60ml oil in a wok or large skillet over high heat for 30 seconds until smoking. Add garlic, sizzle 15 seconds until fragrant and just golden. Crack in 4 eggs, scramble for 30 seconds until curds are tender and loose but just set.
Build
Tip rice and sauce mixture into the wok over high heat. Toss continuously for 2–3 minutes until every grain is coated pale gold, edges crisp, and rice fully heated through and toasty.
Finish
Add 360g picked crab meat to the wok over medium heat. Fold gently for 60 seconds until warmed through but still flaky and tender, careful not to break lumps. Remove from heat.
Plate
Scatter scallion through rice and toss once. Divide between two plates piled high, top with coriander leaves, and arrange cucumber slices, lime wedges, and prik nam pla on the side of each.
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