← Nouns Cooking · Thai

Ingredients

• 3 tbsp Vegetable oil
• 3 cloves Garlic, minced
• ½ Onion, thinly sliced
• 2 Eggs
• 450 g cold cooked jasmine rice
• 150 g cooked crab meat, picked over
• 1 tbsp Fish sauce
• 1 tbsp thin soy sauce or Maggi
• ½ tsp Sugar
• ¼ tsp White pepper
• 3 Spring onion, sliced
• 1 handful Coriander (cilantro), chopped
• 1 Lime, cut into wedges
• ½ Cucumber, sliced
• 2 tbsp extra fish sauce with sliced chillies (prik nam pla), to serve (optional)

Method

1. Heat the oil in a wok over medium-high heat. Fry the garlic and onion for 1 minute until fragrant and the onion is translucent.
2. Push them aside, crack in the eggs and scramble for 30 seconds, until just half set.
3. Add the rice straight away and toss for 2 minutes, breaking up lumps and folding the soft egg through.
4. Add the fish sauce, soy sauce, sugar and pepper and toss over high heat for 1–2 minutes until the rice is hot and slightly toasty. Fold in the crab and most of the spring onion and toss gently for 30 seconds, just to warm the crab.
5. Serve topped with coriander and the remaining spring onion, with lime, cucumber and prik nam pla on the side.

Tips

• Add the crab at the very end so it stays in sweet, chunky pieces.
• Thai cooks often stir a spoonful of crab paste in oil through the rice for extra depth. Use rice cooked the day before, cooled quickly and kept in the fridge for no more than a day.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai ImportFood Eating Thai Food