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Thai Style Crab Fried Rice is a beloved dish that embodies the vibrant flavors and aromatic essence of Thai cuisine. Known as "Khao Pad Poo" in Thai, this delectable fried rice preparation showcases the delicate sweetness of lump crab meat, harmonizing beautifully with the fragrant jasmine rice and a medley of colorful vegetables. This dish not only stands out for its taste but also for its visual appeal, making it a popular choice in Thai restaurants and home kitchens alike.

Thai Style Crab Fried Rice

Discover the delicious world of Thai Style Crab Fried Rice, also known as Khao Pad Poo. This vibrant dish features sweet, succulent crab meat mixed with fragrant jasmine rice and colorful vegetables, offering a visual and flavorful delight. Perfect for both casual dining and special occasions, this recipe highlights the importance of fresh ingredients and aromatic spices. Follow our easy step-by-step guide to recreate this Thai culinary masterpiece in your own kitchen and impress your friends and family.
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Ingredients
  

2 cups jasmine rice (cooked and chilled)

1 cup lump crab meat (fresh or canned)

2 tablespoons vegetable oil

3 cloves garlic (minced)

1 small onion (finely chopped)

2 eggs (beaten)

1 cup mixed vegetables (carrots, peas, and corn)

3 green onions (chopped)

2 tablespoons fish sauce

1 tablespoon oyster sauce

1 teaspoon soy sauce

1 tablespoon lime juice

1 tablespoon sugar

1/2 teaspoon white pepper

Fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Rice: If you haven't done so already, cook jasmine rice according to package instructions. Once cooked, spread the rice on a baking sheet to cool, then refrigerate for at least 30 minutes or until cooled completely.

    Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat.

      Sauté Aromatics: Add the minced garlic and chopped onion to the pan. Stir-fry for about 2 minutes, or until fragrant and the onion is translucent.

        Cook the Eggs: Push the garlic and onion to one side of the pan. Pour the beaten eggs into the empty side and scramble until just set. Mix everything together in the pan.

          Add Vegetables: Toss in the mixed vegetables and stir-fry for another 2-3 minutes until they are tender and heated through.

            Combine with Rice: Add the chilled rice to the wok, breaking up any clumps. Stir-fry for about 4-5 minutes, ensuring the rice has heated through and is well combined with the vegetables and eggs.

              Flavor the Rice: Pour in the fish sauce, oyster sauce, soy sauce, lime juice, sugar, and white pepper. Mix everything well, ensuring the rice is coated evenly with the sauces.

                Add Crab Meat: Gently fold in the lump crab meat, being careful not to break it up too much. Fry for an additional 2 minutes, just until the crab is warmed through.

                  Finish with Green Onions: Remove the pan from heat and stir in the chopped green onions, reserving a small amount for garnish.

                    Plate and Serve: Serve the fried rice hot, garnished with fresh cilantro and lime wedges on the side for an added zesty kick.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings