Thai Crab Fried Rice
Ingredients
The fried rice
-
2½
tablespoons
oil
-
2
cloves
garlic, finely minced
-
2
cups
tightly packed overnight rice
-
1½
tablespoons
fish sauce
-
1½
tablespoons
light soy sauce
-
2
eggs
lightly beaten
-
4-6
oz
freshly picked crab meat (preferred) or frozen crab meat
-
3
dashes
white pepper
-
3
scallions
cut into small rounds
-
to taste
Cilantro leaves (for garnishing)
-
to taste
Lime wedges
-
to taste
Cucumber slices
-
to taste
Tomato wedges
Nam Pla Prik
-
3
pieces
bird’s eye chilies, cut into small pieces
-
1
tablespoon
fish sauce
Instructions
- Loosen the overnight rice to remove lumps.
- Combine cut chilies and fish sauce in a small saucer and set aside.
- Heat a wok over high heat and add 2 tablespoons of oil.
- Stir-fry garlic until light brown and aromatic.
- Add rice and toss with a spatula, then add light soy sauce and fish sauce.
- Push rice to one side, add remaining oil, and pour in beaten eggs.
- Let eggs cook, then fold rice over the eggs and stir until evenly distributed.
- Stir in crab meat and continue stir-frying until rice is slightly toasted.
- Add white pepper and scallions, stir a few times, then garnish with cilantro.
- Serve with lime wedges, cucumber slices, tomato wedges, and chilies in fish sauce.
Nutrition Facts (estimated)
Servings
2
Calories
973
Total fat
23g
Total carbohydrates
154g
Total protein
32g
Sodium
3070mg
Cholesterol
187mg
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