📝 About This Recipe
Khao Pad Poo is the crown jewel of Thai street food, celebrated for its delicate balance of flavors and luxurious textures. Unlike other fried rice varieties, this version is refined and light, designed to showcase the sweet, succulent chunks of premium lump crab meat. Infused with the 'breath of the wok' and seasoned with savory fish sauce and aromatic jasmine rice, it offers a sophisticated taste of coastal Thailand in every bite.
🥗 Ingredients
The Foundation
- 3 cups Jasmine Rice (cooked, chilled overnight, and grains separated)
- 250 grams Lump Crab Meat (fresh or high-quality canned, picked for shells)
- 3 tablespoons Neutral Oil (canola, grapeseed, or vegetable oil)
- 2 large Eggs (beaten lightly)
Aromatics and Seasoning
- 4 cloves Garlic (finely minced)
- 1.5 tablespoons Thai Fish Sauce (premium quality)
- 1 teaspoon Light Soy Sauce (Thai thin soy sauce preferred)
- 1/2 teaspoon Sugar (to balance the salt)
- 1/2 teaspoon White Pepper (finely ground)
- 2 stalks Green Onions (thinly sliced)
- 2 sprigs Cilantro (for garnish)
Prik Nam Pla (Condiment)
- 3-5 pieces Thai Bird's Eye Chilies (sliced into rounds)
- 2 tablespoons Fish Sauce (for the sauce base)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 clove Garlic (thinly sliced)
👨🍳 Instructions
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1
Prepare the Prik Nam Pla by mixing sliced chilies, sliced garlic, fish sauce, and lime juice in a small bowl. Set aside to let the flavors infuse while you cook.
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2
Ensure your cooked jasmine rice is cold and the grains are individual. If they are clumped, gently break them apart with clean hands or a fork.
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3
Heat a wok or a large heavy-bottomed skillet over high heat until it begins to smoke slightly.
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4
Add 2 tablespoons of oil and swirl to coat the surface. Add the minced garlic and sauté for 15-20 seconds until fragrant and pale golden, being careful not to burn it.
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5
Push the garlic to one side of the wok and pour the beaten eggs into the center. Let them set for 10 seconds, then scramble them lightly until they are 80% cooked.
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6
Add the chilled rice to the wok. Increase the heat to maximum and toss vigorously, breaking up any remaining rice clumps with the back of your spatula.
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7
Drizzle the fish sauce, soy sauce, and sugar over the rice. Stir-fry for 2-3 minutes, allowing the rice to toast and absorb the seasonings.
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8
Continue tossing until you hear a 'popping' sound from the rice, which indicates the moisture has evaporated and the 'wok hei' (breath of the wok) is developing.
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9
Gently fold in half of the crab meat. Use a folding motion rather than stirring to keep the crab lumps intact.
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10
Add the white pepper and half of the sliced green onions. Toss for another 30 seconds.
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11
Turn off the heat. Add the remaining crab meat and give it one final, very gentle fold so the large lumps sit beautifully on top.
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12
Plate the rice immediately. Garnish with the remaining green onions, cilantro sprigs, and serve with cucumber slices and a lime wedge on the side.
💡 Chef's Tips
Always use day-old rice; fresh rice is too moist and will result in a mushy texture. Treat the crab meat gently—the goal is to have large, visible chunks of crab in the final dish. High heat is essential; if the pan isn't hot enough, the rice will steam rather than fry. Don't skip the Prik Nam Pla; the spicy, salty, sour condiment is what truly defines the Thai fried rice experience. Use white pepper instead of black pepper to maintain the clean, bright aesthetic of the dish.
🍽️ Serving Suggestions
Serve with cold, crisp cucumber slices and tomato wedges to cleanse the palate. Provide a fresh lime wedge to be squeezed over the rice just before eating. Pair with a crisp, cold Thai lager or a dry Riesling to complement the sweetness of the crab. Serve alongside a light clear soup, such as a Tom Yum Gai, for a complete Thai meal. Drizzle the Prik Nam Pla over each spoonful for bursts of heat and acidity.