Thai Fried Rice Recipe (Kao Pad) ข้าวผัดปู - Hot Thai Kitchen!

tom yum paste

🥗Healthier: homemade tom yum seasoning

💰Cheaper: sriracha

Sriracha offers a similar heat with a different flavor profile.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein option.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides a similar umami flavor.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork is often less expensive.

Start by measuring 1.5 cups of cooked white jasmine rice, which is about 9.5 ounces when weighed.

Ensure the rice is not mushy and was cooked previously, preferably the day before, to maintain grain integrity.

Chop 3-4 cloves of garlic and cut 1 green onion into rounds, ensuring to slice the fat white part horizontally to avoid large chunks.

Prepare the seasoning: measure 2 teaspoons of soy sauce and 1 teaspoon of fish sauce.

If using raw protein, marinate it with soy sauce; for this recipe, use 3 ounces of Dungeness crab, which can be fresh or frozen.

Heat a couple of tablespoons of vegetable oil in a non-stick pan over medium-high heat.

Add the chopped garlic to the hot oil and sauté until it just starts to turn brown.

If using raw protein, add it when the garlic starts to brown and cook until it's about 60% done before adding the egg.

Break 1 egg into the pan, let it set for a moment, then gently scramble it without turning it into mush.

Once the egg is set, add the cold rice to the pan and break it down a little.

Add the crab to the rice and give it a quick toss to combine.

Pour in the soy sauce and fish sauce, along with 1/2 teaspoon of sugar and a few dashes of white pepper for heat.

Cook the mixture until the rice is heated through and the sauces are evenly distributed, adjusting for hot or cold rice as needed.

Once heated, add the sliced green onion and cilantro if desired, then remove from heat.

Serve the fried rice with lime wedges, sliced cucumber, and optional chili powder or prik nam pla for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens