Thai Crab Fried Rice
Kao Pad Pu
This is another Thai classic dish which highly influenced by Chinese cuisine. Thailand and China have a long relationship throughout history dated back thousands of years. For instance, the majority of Chinese cultural influence are fine art, religion, music, and most predominant of all is food. Chinese cuisine planted deep roots into Thai cuisine; therefore, to differentiate one from the other is quite impossible in some cases.
Fried rice is a dish that came with a massive in-fluxed of Chinese immigrants. While some of them migrating to Thailand to escape the communist party; the others, seeking new opportunities for their family in a new world.
This version of Thai crab fried rice is my own take on one of many fried rice recipes. Therefore, we will continue exploring and experimenting to expand the fried rice repertoires in the future.
- 4 cloves garlic, minced
- 4 teaspoons soy sauce, preferred Thai soy sauce
- 2 cups steamed jasmine rice, preferred to have the rice cool-down overnight in the refrigerator
- 2 eggs, large
- 2 teaspoons good quality Thai fish sauce
- 1 teaspoon granulated sugar
- 1 green onion, thinly sliced plus 1 whole green onion as a side garnish
- 0.5 cup cooked jumbo lump crab meat, canned
- grounded white pepper to taste
- vegetable oil for cooking, need more or less 2-3 tablespoons
- cilantro, chopped
- lime wedge, for garnish
- English cucumber, sliced for garnish
Get all your Mise en Place ready, This going to be fast!
- The first step is to heat up vegetable oil in a wok or large pan over medium-high heat until starting to smoke a little. Next, quickly cook the garlic about 5 seconds then add the egg to scramble.
- The second most import step is rice. By adding the cold rice then using the back of the spatula breaking the rice. Therefore, should be no clump of rice remain. We are aiming for the rice to be well combined with the egg.
- Then add the crab meat and mix together with the rice.
- Seasoning the fried rice with sugar, fish sauce, soy sauce, and white pepper. Keep the fried rice moving at all time.
- Follow by adding chopped green onion and half of the chopped cilantro.
- Plate up the crab fried rice. Then garnish and serve with cilantro, lime wedge, sliced cucumber, and whole green onion stalk.
Above all, I personally love to have a sunny side egg with my fried rice. For the reason that the egg adds another whole layer of creaminess bringing this dish to the next level. Lastly, traditionally in Thailand, we serve fried rice always with seasoning fish sauce called Prig Nam Pla, more on this in a new post… Bon Appetit!!!