Name: Crab Fried Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4–6 as part of a multi-course meal
Cuisine: Thai
Ingredients: 1 garlic clove, minced; 4 tablespoons finely chopped Thai or italian basil; 3 cups (450 g) cooked and chilled Thai jasmine rice; Lime wedges; 1 teaspoon palm or brown sugar; 2 eggs; 1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced; ½ cup (50 g) finely chopped green onions (green and white parts) plus more for garnish; 8 oz (250 g) crab meat, picked over for shells; 4 teaspoons oyster sauce; ½ cup (73 g) fresh or thawed frozen peas; 2 tablespoons high-heat cooking oil, divided; 1 small shallot, finely sliced; ¼ teaspoon salt; 4 tablespoons finely chopped fresh coriander leaves (cilantro); Pinch of white pepper; 1 tablespoon soy sauce

Preparation info

Serves
4–6
as part of a multi-course meal

Difficulty
Easy
Ready in
20 min

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

This simple, yet elegant fried rice brings me back to the sunny beaches of Phuket where crab is fresh and plentiful. The heat from the chili is balanced by bursts of sweet peas intermingled with succulent pieces of crab. Thai people like to season their rice with a table sauce called nam pla prik, which is a combination of fish sauce, a squeeze of lime juice, and a few slices of chili peppers. For best results, rice should be chilled in a refrigerator over night before cooking this dish.