Thai Crab Fried Rice (Kao Pad Poo)
ID: ea064489...
A classic and popular Thai street food dish, Crab Fried Rice (Kao Pad Poo) is savory, fragrant, and quick to make. It features sweet crab meat, fluffy jasmine rice, and a balanced savory seasoning, traditionally served with fresh cucumber slices and lime wedges.
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🍳 Cooking Flow
Sauté the garlic in hot oil, then crack in the egg and scramble gently. → Add the cold rice and cooked crab meat, breaking up any clumps. → Season with soy sauce, fish sauce, sugar, and white pepper, then stir-fry until hot. → Toss in the green onions and serve hot with cucumber slices and lime.
Cooking Steps
Brief Cooking Order
Sauté the garlic in hot oil, then crack in the egg and scramble gently. → Add the cold rice and cooked crab meat, breaking up any clumps. → Season with soy sauce, fish sauce, sugar, and white pepper, then stir-fry until hot. → Toss in the green onions and serve hot with cucumber slices and lime.
Introduction
A classic and popular Thai street food dish, Crab Fried Rice (Kao Pad Poo) is savory, fragrant, and quick to make. It features sweet crab meat, fluffy jasmine rice, and a balanced savory seasoning, traditionally served with fresh cucumber slices and lime wedges.
Step 1
Heat vegetable oil in a non-stick pan or wok over medium-high heat, then add the chopped garlic and sauté until fragrant.
Step 2
Crack the egg into the pan. Let it set slightly, then gently scramble it so that visible pieces of egg remain rather than turning into mush.
Step 3
Add the cold cooked jasmine rice and break up any clumps using a spatula. Add the cooked crab meat and toss together.
Step 4
Season with light soy sauce, fish sauce, sugar, and white pepper. Continue to stir-fry and toss until the rice is heated through and the sauces are evenly distributed.
Step 5
Add the sliced green onions, give it a final quick toss, and turn off the heat.
Ingredients List
Important Notes
Using cold, day-old jasmine rice prevents the fried rice from becoming mushy, as the grains separate much easier.
Thai light soy sauce (See Ew Kao) is recommended over Chinese or Japanese soy sauces as it is lighter in color and flavor with a unique aroma.
Do not scramble the egg immediately; let it set slightly to get nice, defined chunks of egg in your rice.
The acidity of the lime squeezed over the finished dish cuts through the oiliness and brings out the flavor of the crab.
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