Thai Style Crab Fried Rice
A delicious and authentic rice and congee recipe for Thai Style Crab Fried Rice, prepared with traditional seasonings and techniques.
Ingredients
- • 2 tablespoons vegetable oil
- • 4 cloves garlic (, minced)
- • 2 eggs (, beaten)
- • 3 cups day-old long grain rice ((*Footnote 1))
- • 1 tablespoon light soy sauce ((or regular soy sauce))
- • 2 teaspoons fish sauce
- • 1 teaspoon sugar
- • 1/4 teaspoon white pepper
- • 1 tablespoon unsalted butter ((*Footnote 2))
- • 1 can lump crab meat (6-oz / 170 g can) (, drained (yield 1/2 cup))
- • 1/3 cup finely diced carrots ((or frozen carrots) (*Footnote 3))
- • 1/4 white onion (, finely chopped)
- • 2 spring onions (, sliced (or 1/2 small white onion, diced))
- • 1 tablespoon fish sauce
- • 1 1/2 teaspoon lime juice
- • 1 clove garlic (, sliced)
- • 1 bird's eye chilli (, sliced (or 1/2 small serrano pepper))
- • 1/2 teaspoon sugar
- • 1 persian cucumber (, sliced on a bias)
- • 1 lime wedge
- • Sprig of fresh coriander
Preparation Steps
Combine all the side sauce ingredients in a bowl and set aside.
Heat the oil in a large frying pan over medium high-heat until hot.
Add the garlic and stir fry until just starting to brown.
Pour in the beaten eggs. Cook until the bottom is set, then and scramble lightly.
Once the eggs are mostly cooked, add the rice. Chop and stir the rice to break it apart and mix it with the eggs. Cook until the rice is fully separated and lightly toasted.
Add the soy sauce, fish sauce, sugar, and pepper. Stir to mix well.
Stir in the butter. Toast, stirring occasionally, for 2 minutes.
Add the crab, carrots, white onion, and spring onions. Stir for another minute to mix everything together. Adjust the seasoning by adding a pinch of salt if needed.
Transfer the rice to a serving bowl. Garnish with a sprig of fresh coriander if using. Serve hot with cucumber slices, a lime wedge, and the side sauce.