Thai cuisine · Dough, Pasta & Rice

Khao Pad Poo

Fried rice with plenty of crab meat, egg and scallions, seasoned lightly so the crab flavor shines through.

Ingredients · for 4 servings

• 500 g cooked rice (day-old jasmine rice)
• 300 g crab meat
• 3 eggs
• 5 scallions
• 4 cloves garlic
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 1 tsp sugar
• 3 tbsp oil
• 2 limes
• 1 cucumber

Instructions

1. Loosen the cold rice with wet hands, carefully pick through the crab meat and remove any bits of shell without crushing the pieces.
2. Finely chop the garlic, cut the scallions into fine rings keeping the white and green parts separate, and slice the cucumber.
3. Stir together the fish sauce, soy sauce, sugar and white pepper in a small bowl.
4. Heat the oil in a wok until very hot, fry the garlic for 15 sec., pour in the eggs and let them half-set, then add the rice and fry for 3 min., tossing, until every grain falls separately.
5. Pour the sauce in along the rim of the wok so it evaporates instantly instead of wetting the rice, and toss everything together for 1 min.
6. Fold in the crab meat and the green scallion rings for just 30 sec. so the pieces stay whole, and serve with lime wedges and cucumber slices.