Khao Pad Poo (Thai Crab Fried Rice)
This Thai crab fried rice features fluffy jasmine rice stir-fried with fresh crab meat, scrambled egg, and a savory sauce. It's a simple yet satisfying dish that highlights the sweetness of the crab.
An original recipe by Forkin
- Total time
- 30 min
- Serves
- 2
- Difficulty
- Medium
- Per serving
- 849 kcal
Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 3 cupcooked jasmine rice, day-old, chilled
- 170 gcrab meat, fresh or thawed, picked over for shells
- 2 pcsegg
- 2 clovegarlic, finely minced
- 1 pcsshallot, thinly sliced
- 1.5 tbspfish sauce
- 1 tbspsoy sauce
- 1 tbspoyster sauce
- 0.5 tspsugar
- 0.25 tspwhite pepper, ground
- 2 tbspvegetable oil
garnish
- 0.5 pcslime, cut into wedges
- 0.25 pcscucumber, sliced(optional)
- 1 tbspcilantro, chopped(optional)
- 1 tbspgreen onion, sliced(optional)
Equipment
wok · spatula · skillet · small bowl
The method
Step by step
- 1
In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, sugar, and white pepper to create the sauce.
About 2 min
- 2
Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
About 1 min
- 3
Add the minced garlic and sliced shallot to the wok and stir-fry for about 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
- 4
Push the aromatics to one side of the wok, then crack the eggs into the empty space. Scramble the eggs until just set, then break them into smaller pieces and mix with the garlic and shallot.
About 2 min
- 5
Add the day-old, chilled jasmine rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes, ensuring the rice is heated through and slightly toasted.
About 4 min
Cook’s note: Using day-old rice prevents the fried rice from becoming mushy.
- 6
Pour the prepared sauce over the rice and stir-fry vigorously for another 2-3 minutes, ensuring the sauce is evenly distributed and coats all the rice grains.
About 3 min
- 7
Gently fold in the crab meat and continue to stir-fry for 1-2 minutes, just until the crab is heated through. Avoid overcooking the crab.
About 2 min
- 8
Serve the khao pad poo immediately, garnished with lime wedges, sliced cucumber, chopped cilantro, and sliced green onion, if desired.
Per serving
Nutrition
- Calories
- 848.7kcal
- Protein
- 33.4g
- Carbs
- 124.8g
- Fat
- 23.8g
- Fibre
- 5.7g
- Sugar
- 4.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover khao pad poo in an airtight container in the refrigerator.
Reheat in a microwave or a skillet over medium heat until warmed through, adding a splash of water if needed to prevent drying.
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