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Crab Fried Rice | Khao Pad Boo | ข้าวผัดปู

Crab Fried Rice | Khao Pad Boo | ข้าวผัดปูCrab fried rice ranks pretty high up there on the long list of the boyfriend’s favorite foods.  I think he would replace jasmine rice with crab fried rice as an accompaniment to every meal, given the opportunity.  While I don’t think I would go that far – the subtle flavors of the crab fried rice would be completely overpowered by green curry or spicy beef or whatever other dish it’s paired with! – I do see why he likes it so much.  

Thai people eat fried rice dishes with a table sauce called nam pla prik (น้ำปลาพริก).  It’s a combination of fish sauce, a squeeze of lime, and a few sliced Thai chili peppers, making it quite salty and hot!  But used in the right amount for your tastes, it does really help to bring out all of the flavors of the rice.  So regardless of whether you eat your crab fried rice alone, with nam pla prik, or as the base for green curry, it makes a delicious meal.  Enjoy! 

Crab Fried Rice | Khao Pad Boo | ข้าวผัดปู

Makes 3-4 servings

Crab Fried Rice | Khao Pad Boo | ข้าวผัดปู

Ingredients

  • 2 cups cooked jasmine rice, left out for a few hours
  • 1/2 cup cooked crab
  • 1/2 onion
  • 4-5 green onions
  • 2-3 cloves garlic
  • 2 eggs
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • a dash of ground white pepper
  • 1 lime

Instructions

  1. Slice onions thinly and chop garlic and green onions finely. Prepare your cooked crab meat by breaking into large chunks.
  2. Saute garlic and white onions on medium heat until just cooked. Add cooked crab pieces and saute for a minute more.
  3. Turn the heat to high. Add rice and season with fish sauce, soy sauce, and white pepper. Saute for another minute or two and then add green onions.
  4. Move the fried rice to the side of the pan. Heat a little more oil on the bottom until it's sizzling hot and break the eggs over it. Scramble the eggs while they cook, then mix into the rice.
  5. Garnish with cilantro and serve with lime slices and nam pla prik.

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