Main Course

Khao Pad Poo (Thai Crab Fried Rice)

Name: Khao Pad Poo (Thai Crab Fried Rice)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: thai
Ingredients: 3 cup cooked jasmine rice day-old, chilled; 170 g crab meat fresh or thawed, picked over for shells; 2 pcs egg; 2 clove garlic finely minced; 1 pcs shallot thinly sliced; 1.5 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp oyster sauce; 0.5 tsp sugar; 0.25 tsp white pepper ground; 2 tbsp vegetable oil; 0.5 pcs lime cut into wedges; 0.25 pcs cucumber sliced (optional); 1 tbsp cilantro chopped (optional); 1 tbsp green onion sliced (optional)

This Thai crab fried rice features fluffy jasmine rice stir-fried with fresh crab meat, scrambled egg, and a savory sauce. It's a simple yet satisfying dish that highlights the sweetness of the crab.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Medium
Per serving: 849 kcal

Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

3 cupcooked jasmine rice, day-old, chilled
170 gcrab meat, fresh or thawed, picked over for shells
2 pcsegg
2 clovegarlic, finely minced
1 pcsshallot, thinly sliced
1.5 tbspfish sauce
1 tbspsoy sauce
1 tbspoyster sauce
0.5 tspsugar
0.25 tspwhite pepper, ground
2 tbspvegetable oil

garnish

0.5 pcslime, cut into wedges
0.25 pcscucumber, sliced(optional)
1 tbspcilantro, chopped(optional)
1 tbspgreen onion, sliced(optional)

Equipment

wok · spatula · skillet · small bowl

The method

Step by step

1
In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, sugar, and white pepper to create the sauce.
About 2 min
2
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 1 min
3
Add the minced garlic and sliced shallot to the wok and stir-fry for about 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
4
Push the aromatics to one side of the wok, then crack the eggs into the empty space. Scramble the eggs until just set, then break them into smaller pieces and mix with the garlic and shallot.
About 2 min
5
Add the day-old, chilled jasmine rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
About 4 min
Cook’s note: Using day-old rice prevents the fried rice from becoming mushy.
6
Pour the prepared sauce over the rice and stir-fry vigorously for another 2-3 minutes, ensuring the sauce is evenly distributed and coats all the rice grains.
About 3 min
7
Gently fold in the crab meat and continue to stir-fry for 1-2 minutes, just until the crab is heated through. Avoid overcooking the crab.
About 2 min
8
Serve the khao pad poo immediately, garnished with lime wedges, sliced cucumber, chopped cilantro, and sliced green onion, if desired.

Per serving

Nutrition

68%Score

Calories: 848.7kcal
Protein: 33.4g
Carbs: 124.8g
Fat: 23.8g
Fibre: 5.7g
Sugar: 4.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover khao pad poo in an airtight container in the refrigerator.

Reheating

Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying.