Crab Fried Rice ข้าวผัดปู
Crab fried rice is arguably the most popular kind of fried rice in Thailand. It's easy, quick, and SO satisfying. You can also use any other kinds of protein instead of crab (just cook it first!), as it's a great way to use up any leftover meats you have.
- Prep time
- 15 min
- Cook time
- 8 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 3 tbsp vegetable oil
- 5-6 clove garlic, chopped
- 2 eggs
- 375 g (2 1/2 cups) cooked rice (see note)
- 1 tbsp soy sauce, preferably Thai
- 2 tsp fish sauce
- 1 tsp sugar
- 1/4 tsp white pepper
- 130 g crab meat
- 2 green onions and/or a few sprigs of cilantro
- Cucumber slices for serving
- Lime wedges for serving
- 1 Thai chili, thinly sliced
- 1 clove minced garlic (optional)
- 1 tbsp (approx.) fish sauce
- 1 tsp (approx.) lime juice
Instructions
- 1
Place sliced chilies and garlic in a small dipping sauce bowl and add enough fish sauce to completely submerge the chilies and garlic. You can add more fish sauce to make the sauce less spicy.
- 2
Add lime juice and let sit until ready to use. This will keep in the fridge for a few weeks.
- 3
Heat oil and garlic in a wok over medium heat and stir until the smallest pieces of garlic start to turn golden.
- 4
Add eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces.
- 5
Turn heat up to high then add rice, soy sauce, fish sauce, sugar and pepper and toss to distribute the sauce evenly. Once mixed, add most of the crabmeat (save a bit for garnish), and continue tossing for about 2 minutes, occasionally letting the rice sit without stirring so that it can toast and develop flavour. Be gentle when tossing so you don’t break up the crab pieces too much.
- 6
Once the rice is dry and some of the grains are toasted, turn off the heat and toss in most of the green onions and/or cilantro (save some for garnish).
- 7
Plate and top with the remainder of the crab meat and green onions/cilantro.
- 8
Serve with cucumber slices, a lime wedge, and prik nam pla. Enjoy!