How to Make Authentic Thai Crab Fried Rice (Khao Pad Poo) at Home?

crab meat

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu provides a plant-based protein option that is more affordable.

jasmine rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is healthier while white rice is a budget-friendly alternative.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a lower-sodium alternative, while salt is a basic seasoning.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective option.

Prepare the rice by using cold, day-old jasmine rice. Break up any clumps with your fingers or a fork so that each grain is separate.

Heat a wok or large frying pan over medium-high heat. Add the vegetable oil and let it get hot.

Add the chopped garlic to the hot oil and stir quickly until fragrant, about 20-30 seconds. Crack in the eggs and scramble lightly, letting them set halfway before stirring to create fluffy egg pieces.

Add the cold rice to the wok and stir well, ensuring the grains are coated with egg and garlic. Use a spatula to press and flip the rice, breaking up clumps as needed.

Pour in the fish sauce, soy sauce, oyster sauce, and sugar. Mix thoroughly so every grain absorbs the seasoning, creating an aroma reminiscent of Thai street food.

Gently fold in the crab meat, being careful not to break it into tiny pieces. Stir for just a minute or two to heat the crab without overcooking it.

Sprinkle chopped spring onions and a pinch of white pepper over the rice. Stir lightly and turn off the heat.

Transfer the fried rice to a plate and garnish with cucumber slices and lime wedges on the side. Optionally serve with pricknam pla for a spicy kick.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens