Khao Pad Poo
Ingredients
- 800 gThai or basmati rice (cooked and chilled)
- 300 gCrab (meat picked in large chunks)
- 4 pcEgg (beaten)
- 6 pcGarlic (minced)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspfish sauce
- 2 tbspsoy sauce
- 2 tspWhite sugar
- 4 tbspPeanut oil
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcCucumber (sliced)
- 2 pcThai chili (minced)
- 2 pinchWhite pepper ground
Method
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.
- 1
Finely mince the garlic. Slice the spring onions, separating the white parts from the green. Thinly slice the cucumber for garnish.
- 2
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
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
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
Serve with cucumber slices on the side, a lime wedge, and some sliced Thai chilies for those who want the heat.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
