Thai Crab Fried Rice (Khao Pad Poo)
ID: 75dd60fd...
A classic and highly popular Thai street food dish that is simple yet incredibly flavorful. The key to this recipe lies in using high-quality crab meat, perfectly toasted jasmine rice, and serving it with a zesty, homemade Prik Nam Pla condiment.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Prepare the Prik Nam Pla dipping sauce and set it aside to infuse. → Sauté chopped garlic in a wok over medium-low heat, then scramble the eggs. → Add the cooked rice and seasonings, tossing over high heat to combine. → Let the rice toast slightly, then gently fold in the crab meat and fresh herbs. → Plate and serve hot with cucumber slices, lime wedges, and Prik Nam Pla.
Cooking Steps
Brief Cooking Order
Prepare the Prik Nam Pla dipping sauce and set it aside to infuse. → Sauté chopped garlic in a wok over medium-low heat, then scramble the eggs. → Add the cooked rice and seasonings, tossing over high heat to combine. → Let the rice toast slightly, then gently fold in the crab meat and fresh herbs. → Plate and serve hot with cucumber slices, lime wedges, and Prik Nam Pla.
Introduction
A classic and highly popular Thai street food dish that is simple yet incredibly flavorful. The key to this recipe lies in using high-quality crab meat, perfectly toasted jasmine rice, and serving it with a zesty, homemade Prik Nam Pla condiment.
Step 1
Prepare the rice by cooking it with slightly less water than usual so it is dry, or use day-old rice from the fridge. Spread it out on a plate to let the steam escape.
Step 2
Measure out the soy sauce, fish sauce, sugar, and white pepper so they are ready for seasoning the fried rice.
Step 3
Make the Prik Nam Pla condiment by combining sliced chilies and chopped garlic in a small bowl, pouring fish sauce over to cover, and adding a fresh squeeze of lime juice. Set aside to infuse.
Step 4
Heat a splash of cooking oil in a wok or large pan over medium-low heat. Add the chopped garlic immediately to infuse the oil without burning.
Step 5
Once the smallest pieces of garlic turn lightly golden, crack the eggs into the wok. Scramble them gently, leaving some yellow and white marbling.
Ingredients List
Important Notes
Using dry, slightly under-watered cooked jasmine rice or day-old refrigerated rice prevents the fried rice from becoming mushy.
Sauté garlic over medium-low heat to slowly infuse the oil and prevent it from burning before the eggs are added.
Do not stir-fry constantly; letting the rice toast on the wok surface for a few seconds creates a smoky, toasted flavor.
Be gentle when folding in the crab meat to keep the beautiful crab lumps intact.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...