35min 4 ppl
Khao Pad Poo (Crab Fried Rice)
13 minutes
4 people
Easy≤30 min & ≤6 steps
13 min · 6 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 22g
Carbs 56g
Fats 12g
About this dish
A restaurant-standard Thai fried rice kept deliberately simple, so the sweetness of the crab meat folded through at the very end is what actually comes through.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Garlic clovesfinely chopped3
- Spring onionssliced3
- Cucumbersliced, to serve1
- Limescut into wedges, to serve1
- Fresh Corianderroughly chopped, to serve10 g
Fish & Seafood
- Crab meatpicked over250 g
Dairy & Eggs
- Eggs2
Dried Goods
- Jasmine ricecooked and cooled400 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Vegetable Oil2 tbsp
- Fish sauce1 tbsp
- Light soy sauce1 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a wok over medium-high heat and stir-fry the garlic for 1 minute until fragrant.
Approx. 1 minute
2
Push the garlic to one side, crack in the eggs and scramble for 2 minutes until just set.
Approx. 2 minutes
3
Add the rice, fish sauce, light soy sauce and white pepper, and stir-fry for 4 minutes until every grain is coated and heated through.
Approx. 4 minutes
4
Add the crab meat and toss gently for 2 minutes to warm through without breaking it up.
Approx. 2 minutes
5
Stir in the spring onions and toss for 1 minute.
Approx. 1 minute
6
Divide between four plates, scatter over the coriander and serve with cucumber and lime wedges.
Approx. 3 minutes
