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Thai Crab Fried Rice Recipe: Restaurant Style in 10 Minutes

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 refrigerated overnight
  • 2 tbsp cooking oil divided use if necessary
  • 1/2 lb lump crab meat picked over for shells
  • 2 cloves garlic minced
  • 2 large eggs beaten
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 pinch 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 chili fish sauce)
  • 3 tbsp fish sauce for chili fish sauce
  • 1 wedge lime juiced (for chili fish sauce)

Instructions
 

  • Prepare the chili fish sauce by mixing the chopped red chili pepper, 3 tablespoons of fish sauce, and juice from one lime wedge in a small bowl. Set aside.
  • Heat the cooking oil in a wok or large skillet over high heat.
  • Add the minced garlic and sauté briefly until fragrant, then push to the side of the wok.
  • Pour the beaten eggs into the center and scramble until mostly set.
  • Add the cooked jasmine rice to the wok. Stir-fry vigorously, breaking up any clumps and mixing well with the eggs and garlic.
  • Season the rice with 1 tablespoon soy sauce, 1 tablespoon fish sauce, and a pinch of sugar. Toss to coat the rice evenly.
  • Gently fold in the lump crab meat and chopped scallions. Cook for another minute, being careful not to break up the crab chunks, until everything is heated through.
  • Remove from heat immediately.
  • Serve hot, garnished with cucumber slices, cilantro, and a lime wedge, with the chili fish sauce on the side.