Crab fried rice with jumbo lump crab and a crispy fried egg on top.
Nam prik pao is Thai roasted chili paste, available in jars at Asian groceries. Khao pad poo (crab fried rice) is considered a special treat in Thailand.
Fresh crab is ideal; quality refrigerated lump crab works well. The fried egg should have crispy edges and a runny yolk.
Ingredients
Scale
Measurement units
- 3 cup Day-old jasmine rice, cold
- 8 oz Jumbo lump crab meat
- 4 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 2 piece Shallots, sliced thin
- 1 whole Eggs (for rice)
- 2 whole Eggs (for topping)
- 1 ½ tbsp Nam prik pao (roasted chili paste)
- 2 tbsp Fish sauce
- 1 tsp Light soy sauce
- ½ tsp Sugar
- ¼ tsp White pepper
- 3 whole Scallions, sliced
- ¼ cup Fresh cilantro
- ½ whole Cucumber, sliced
- 2 whole Lime wedges
- 2 whole Thai chiles, sliced (optional)
Ingredients
Scale
Measurement units
- 3 cup Day-old jasmine rice, cold
- 8 oz Jumbo lump crab meat
- 4 tbsp Vegetable oil
- 4 clove Garlic cloves, minced
- 2 piece Shallots, sliced thin
- 1 whole Eggs (for rice)
- 2 whole Eggs (for topping)
- 1 ½ tbsp Nam prik pao (roasted chili paste)
- 2 tbsp Fish sauce
- 1 tsp Light soy sauce
- ½ tsp Sugar
- ¼ tsp White pepper
- 3 whole Scallions, sliced
- ¼ cup Fresh cilantro
- ½ whole Cucumber, sliced
- 2 whole Lime wedges
- 2 whole Thai chiles, sliced (optional)
Instructions
Fry the rice base
Heat wok until smoking, about 450°F. Add 2 tablespoons oil. Add garlic and shallots, stir 20 seconds. Add cold rice, breaking up clumps. Stir-fry 2 minutes. Push rice aside, add 1 beaten egg to cleared space, scramble briefly, then fold into rice.
Equipment
- wok
- wok spatula
Ingredients
- vegetable oil (2 tbsp)
- garlic, minced (4 cloves)
- shallots, sliced (2 whole)
- day-old rice (3 cup)
- egg (1 whole)
Season the rice
Add nam prik pao, fish sauce, soy sauce, sugar, and white pepper. Toss until rice is evenly coated and slightly charred in spots, about 2 minutes more.
Equipment
- wok
Ingredients
- nam prik pao (1 ½ tbsp)
- fish sauce (2 tbsp)
- soy sauce (1 tsp)
- sugar (½ tsp)
- white pepper (¼ tsp)
Add the crab and finish
Remove wok from heat. Gently fold in crab meat, being careful not to break up pieces. Add scallions and half the cilantro. Toss gently once. Divide between plates.
Equipment
- wok
Ingredients
- lump crab meat (8 oz)
- scallions (3 whole)
- cilantro (2 tbsp)
Fry the eggs and serve
Heat remaining 2 tablespoons oil in wok at 450°F until shimmering. Crack eggs in and fry until whites are set and edges are crispy and lacy, about 1.5 minutes. Place one egg on each plate of rice. Garnish with remaining cilantro, cucumber, lime wedges, and chiles if using.
Equipment
- wok
Ingredients
- vegetable oil (2 tbsp)
- eggs (2 whole)
- cilantro (2 tbsp)
- cucumber slices (½ whole)
- lime wedges (2 wedges)
- Thai chiles (2 whole)
Before you cook
Cook notes
- • Nam prik pao is Thai roasted chili paste, available in jars at Asian groceries.
- • Khao pad poo (crab fried rice) is considered a special treat in Thailand.
- • Fresh crab is ideal; quality refrigerated lump crab works well.
- • The fried egg should have crispy edges and a runny yolk.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
More to explore
