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Thai Crab Fried Rice Recipe (Khao Pad Pu) - 10 Minutes

10-Min Thai Crab Fried Rice (Khao Pad Pu)

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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2

Ingredients
  

  • 3 cups cooked jasmine rice cold, preferably overnight
  • 2 tablespoons cooking oil neutral oil like canola or vegetable
  • 1/2 pound lump crab meat picked over for shells
  • 2 cloves garlic minced
  • 2 large eggs beaten
  • 1 tablespoon soy sauce Thai light soy sauce preferred
  • 1 tablespoon fish sauce plus 3 tablespoons for sauce
  • 1 pinch sugar
  • 3 stalks scallions chopped
  • 3 slices cucumber for garnish
  • 1 sprig cilantro for garnish
  • 2 wedges lime divided (one for garnish, one for sauce)
  • 1 whole red chili pepper sliced, for Prik Nam Pla sauce

Instructions
 

  • Prepare the Prik Nam Pla (Chili Fish Sauce): In a small bowl, combine the sliced red chili pepper, 3 tablespoons of fish sauce, and the juice from 1 lime wedge. Set aside.
  • Heat the cooking oil in a wok or large skillet over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 10 seconds.
  • Push the garlic to the side and pour in the beaten eggs. Scramble quickly until they are about 80% cooked.
  • Add the cold cooked rice to the wok. Break up any clumps with a spatula and toss to combine with the eggs and garlic.
  • Season with 1 tablespoon soy sauce, 1 tablespoon fish sauce, and a pinch of sugar. Stir-fry on high heat for 2-3 minutes until the rice is hot and evenly coated.
  • Gently fold in the lump crab meat and chopped scallions. Cook for another 60 seconds, tossing gently to heat the crab without breaking the lumps.
  • Remove from heat immediately. Garnish with cucumber slices, a sprig of cilantro, and a lime wedge. Serve hot with the prepared Prik Nam Pla sauce on the side.