Thai Crab Fried Rice

This recipe is from Pailin Chongchitnanta's website Hot Thai Kitchen. A note about the Thai soy sauce. It is less salty and has a slightly different flavor than Japanese or Chinese soy sauce. If you don't have Thai soy sauce, use less.

Step 1: Add oil and garlic to a wok or large non-stick saute pan over a medium high heat. When the garlic just starts to turn color, add the egg. Let the yolk set for a few seconds before gently scrambling the egg.


Step 2: Add the rice and press down on it to break apart clumps. After the rice has warmed enough to break apart, add the crab meat and quickly toss to mix.


Step 3: Using a fork, mix together the fish sauce, soy sauce, sugar and white pepper in a small bowl, add to the pan and stir and continue tossing until the rice is well coated with the seasonings and heated through.


Step 4: Add green onions and toss to mix, remove from heat and plate. Top with cilantro, if using. Serve with slices of lime and prik nam pla, a traditional Thai condiment.


Step 5: For prik nam pla, mix fish sauce, lime and chiles in a small bowl and serve at the table.

Ingredients:

  • 4 tablespoons vegetable oil
  • 6 cloves of garlic, chopped
  • 3 cups cooked jasmine rice, packed
  • 6 ounces cooked crab meat
  • 1 tablespoon Thai soy sauce
  • 2 teaspoons fish sauce
  • 1 teaspoon of sugar
  • ¼ teaspoon white pepper
  • 2 green onions, thinly sliced
  • cilantro, chopped, optional
  • lime, for serving
  • prik nam pla, as condiment

Ingredients for prik nam pla:

  • 5 tablespoons of fish sauce
  • ½ cup of fresh lime juice
  • 6 birds eye chiles, sliced
  • 1 small shallot, chopped fine, optional