Khao Pad Poo

A classic fried rice where every grain is coated in egg, tossed with pearly chunks of crab. Golden garlic provides depth while fresh lime cuts through the richness for a clean balance.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1045
• Protein: 38 g
• Carbs: 168 g
• Fat: 24 g

Ingredients

• 800 g Thai or basmati rice ( cooked and chilled )
• 300 g Crab ( meat picked in large chunks )
• 4 piece Egg ( beaten )
• 6 piece Garlic ( minced )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tsp White sugar
• 4 tbsp Peanut oil
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 piece Cucumber ( sliced )
• 2 piece Thai chili optional ( minced )
• 2 pinch White pepper ground

Instructions

1. Prepare aromatics

   Finely mince the garlic. Slice the spring onions, separating the white parts from the green. Thinly slice the cucumber for garnish.

2. Sauté garlic and eggs

   Heat peanut oil in a smoking wok. Toss in garlic and onion whites. Once garlic is golden and fragrant, push to the side and crack in the eggs. Scramble quickly until just set.

3. Stir-fry the rice

   Add the cold cooked Thai rice. Break up any clumps with the back of your spatula. Stir-fry over high heat until the grains are coated and separate easily.

4. Season and finish

   Pour in fish sauce, soy sauce, and sugar. Season with pepper. Gently fold in the crab meat and onion greens. Mix without breaking the crab chunks. When steaming hot, it's ready.

5. Plating

   Serve with cucumber slices on the side, a lime wedge, and some sliced Thai chilies for those who want the heat.

Chef's tips

• The secret is using day-old rice: the grains are dehydrated, allowing them to fry without turning into mush.
• Don't crowd the wok; work in small batches to maintain a very high temperature.

Storage

Store for up to 24 hours in the fridge. Reheat in a hot pan with a splash of water to restore moisture to the grains.