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

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

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 2

Ingredients
  

  • 3 cups cooked jasmine rice cold, leftover overnight rice is best
  • 2 tbsp cooking oil divided use
  • 0.5 lb lump crab meat fresh or pasteurized
  • 2 cloves garlic minced
  • 2 large eggs lightly beaten
  • 1 tbsp soy sauce Thai light soy sauce preferred
  • 1 tbsp fish sauce high quality
  • 1 pinch sugar white sugar
  • 3 stalks scallions chopped
  • 3 slices cucumber for garnish
  • 1 sprig cilantro for garnish
  • 2 wedges lime one for garnish, one for sauce
  • 1 whole red chili pepper sliced, for dipping sauce
  • 3 tbsp fish sauce for dipping sauce

Instructions
 

  • Prepare the Prik Nam Pla (dipping sauce) by combining 3 tablespoons of fish sauce, the sliced red chili pepper, and the juice of one lime wedge in a small bowl. Set aside.
  • Heat a wok or large skillet over high heat. Add the cooking oil and swirl to coat the pan.
  • Add the minced garlic and stir-fry briefly until fragrant (about 10 seconds), being careful not to burn it.
  • Push the garlic to the side of the pan and pour in the beaten eggs. Scramble them quickly until they are about 80% cooked.
  • Add the cold, cooked jasmine rice to the pan. Break up any clumps with your spatula and toss to combine with the eggs and garlic.
  • Season the rice with 1 tablespoon soy sauce, 1 tablespoon fish sauce, and a pinch of sugar. Stir-fry vigorously for 2-3 minutes to toast the rice.
  • Gently fold in the lump crab meat and chopped scallions. Toss for another 30-60 seconds just to warm the crab through, being careful not to break the lumps.
  • Remove from heat immediately.
  • Serve hot, garnished with cucumber slices, a sprig of cilantro, and a lime wedge. Serve the Prik Nam Pla on the side.