Thai Crab Fried Rice - Khao pad pu
- InFusion
- 8h
- 3 min read
A simple yet refined Thai dish
In Thailand, there are many types of fried rice, but ข้าวผัดปู (khao pad pu), or Thai crab fried rice, stands apart. Made with freshly picked crab meat from the Gulf of Thailand and the Andaman Sea, it is simple to prepare yet delicate in flavour. The crab, a high-quality and more expensive ingredient than most seafood, is the true star of the dish.
Everything in this recipe is designed not to overshadow the crab. The seasoning is subtle, and the vegetables are kept to a minimum. Only carrot, with its natural sweetness, balances the strong taste of the crab. Other accompaniments, crisp cucumber, cherry tomatoes and lime wedges, are served on the side, as is traditional.
Just as in Thailand, prepare this dish using freshly picked crab meat. We show you how to do it step by step in our photo tutorial.
Thai crab fried rice recipe (for two people)
A quick and easy recipe, ideal for discovering the balance and subtlety of Thai cuisine.
Ingredients
2 tablespoons oil
30 g carrot, finely diced
10 g garlic, chopped
1 egg, beaten
150 g crab meat
400 g cooked rice, chilled
15 g spring onion, chopped
Seasoning:
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon fish sauce
1 teaspoon sugar (optional)
To serve:
2 lime wedges
4 cherry tomatoes, halved
A few slices of cucumber
Fish sauce with sliced chilies, lime cubes and chopped garlic
Preparation
Heat the oil over medium heat. Add the carrots and stir-fry for two minutes.
Add the garlic and fry briefly. Pour in the egg and scramble it together with the other ingredients.
Once the egg is cooked, add the crab meat and stir-fry for one minute.
Add the rice and all the seasonings (oyster sauce, light soy sauce, fish sauce and sugar).
Stir until the rice is hot and evenly seasoned, about one to two minutes.
Add the spring onion, mix once more, and taste to adjust the seasoning.
Serve immediately with lime wedges, cherry tomatoes, cucumber slices and chili fish sauce on the side.
Tips for success
Use rice cooked the previous day for a light, fluffy texture.
400 g of cooked rice equals about 200 g of uncooked rice.
Once the rice is added to the wok, cook it quickly over high heat, it is already cooked and only needs reheating. Prolonged cooking will soften the grains and cause them to break.
Learn more: Thai cuisine and cooking classes
Do you love Thai food?
Join our private Thai cooking classes on Koh Samui and learn to prepare this dish and many others. Discover all our class formats on the page Thai Cooking Classes on Koh Samui.
Discover other fried rice recipes on the blog
Find this recipe in our cookbook
This Thai crab fried rice recipe is featured in our “Pad Thai, Noodles & Rice” e-book, available in our online shop. It includes 30 traditional recipes with rice and noodles.
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