Go Back
Thai Crab Fried Rice Recipe (Khao Pad Pu) - Ready in 10 Mins

Authentic Thai Crab Fried Rice (Khao Pad Pu)

Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Servings 4

Ingredients
  

  • 3 cups cooked jasmine rice day-old and chilled
  • 2 tbsp cooking oil divided
  • 1/2 lb lump crab meat picked over for shells
  • 2 cloves garlic minced
  • 2 large eggs beaten
  • 1 tbsp soy sauce Thai light soy sauce preferred
  • 1 tbsp fish sauce high quality
  • 1 pinch sugar white or palm sugar
  • 3 stalks scallions chopped
  • 3 slices cucumber for garnish
  • 1 sprig cilantro for garnish
  • 1 wedge lime for garnish
  • 1 whole red chili pepper chopped (for dipping sauce)
  • 3 tbsp fish sauce for dipping sauce
  • 1 wedge lime juiced (for dipping sauce)

Instructions
 

  • Prepare the Prik Nam Pla (dipping sauce) by combining the chopped red chili pepper, 3 tablespoons fish sauce, and juice from 1 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.
  • Add the minced garlic and sauté briefly until fragrant (about 10 seconds), being careful not to burn it.
  • Push the garlic to one side and pour the beaten eggs into the empty space. Scramble them quickly until mostly set, then mix with the garlic.
  • Add the cold, day-old jasmine rice to the wok. Break up any clumps with a spatula and toss to combine with the egg and garlic.
  • Pour in the soy sauce, 1 tablespoon fish sauce, and sugar. Stir-fry constantly for 2-3 minutes until the rice is hot and evenly coated.
  • 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, cilantro, and a lime wedge. Offer the Prik Nam Pla on the side for spooning over the rice.