📝 About This Recipe
Transport yourself to the pristine beaches of Thailand with this elegant and aromatic Khao Pad Poo. Unlike common street-style fried rice, this version emphasizes the delicate sweetness of jumbo lump crab meat, accented by jasmine rice and a hint of smoky wok hei. It is a light, refined dish that balances savory fish sauce with bright lime and a touch of white pepper for a truly sophisticated seafood experience.
🥗 Ingredients
The Foundation
- 3 cups Jasmine Rice (cooked, chilled overnight, and grains separated)
- 8 ounces Jumbo Lump Crab Meat (picked through for shells, kept in large chunks)
- 2 large Eggs (beaten lightly)
- 3 tablespoons Neutral Oil (rice bran or canola oil)
Aromatics and Seasoning
- 4 cloves Garlic (minced finely)
- 2 stalks Chinese Broccoli (Gai Lan) stems (sliced into thin rounds)
- 1.5 tablespoons Thai Fish Sauce (high quality, such as Megachef or Red Boat)
- 1 teaspoon Light Soy Sauce (for depth of flavor)
- 1/2 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon White Pepper (ground, more to taste)
Garnish and Finish
- 2 stalks Green Onions (thinly sliced)
- 1/4 cup Cilantro (fresh leaves)
- 1 piece Lime (cut into wedges)
- 1/2 piece Cucumber (sliced into rounds for the side)
- 2 tablespoons Prik Nam Pla (Thai chili fish sauce condiment)
👨🍳 Instructions
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1
Prepare all ingredients before turning on the stove; fried rice moves very quickly once the heat is applied.
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2
Heat a wok or large heavy-bottomed skillet over high heat until it begins to slightly smoke.
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3
Add the neutral oil and swirl to coat the surface. Add the minced garlic and sliced Chinese broccoli stems, stir-frying for 30 seconds until fragrant but not burnt.
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4
Push the aromatics to one side of the wok and pour the beaten eggs into the center. Let them set for 10 seconds, then scramble them lightly into small curds.
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5
Add the chilled jasmine rice to the wok. Using a spatula, press down on any clumps to break them apart, ensuring every grain is coated in oil and mixed with the egg.
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6
Stir-fry the rice over high heat for 2-3 minutes. You want to hear the rice 'pop'—this indicates the moisture is evaporating and you are achieving 'wok hei'.
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7
Drizzle the fish sauce, light soy sauce, and sugar over the rice. Sprinkle in the white pepper.
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8
Toss everything vigorously for another minute to ensure the seasoning is evenly distributed and the rice is beginning to toast.
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9
Carefully fold in the jumbo lump crab meat. Do this gently so you don't break the beautiful large chunks of crab.
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10
Add the sliced green onions and give the rice one final, gentle toss for 30 seconds just to warm the crab through.
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11
Remove from heat immediately to prevent the crab from becoming rubbery.
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12
Taste and add a pinch more white pepper or a splash of fish sauce if desired.
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13
Plate the rice and garnish with fresh cilantro leaves. Serve immediately with cucumber slices and lime wedges on the side.
💡 Chef's Tips
Always use day-old rice that has been refrigerated; fresh rice is too moist and will turn mushy in the wok. Don't skimp on the heat—a very hot wok is essential for that signature smoky flavor. Handle the crab meat like gold; fold it in at the very end to keep the lumps intact for a premium presentation. Use white pepper rather than black pepper to maintain the traditional Thai flavor profile and clean aesthetic. If you don't have Chinese broccoli, you can substitute with very finely diced carrots or peas, but keep the vegetable ratio low to let the crab shine.
🍽️ Serving Suggestions
Serve with a side of 'Prik Nam Pla' (sliced Thai bird's eye chilies in fish sauce) for those who want extra heat. Pair with a crisp, cold Singha beer or a dry Riesling to complement the seafood. A side of clear cucumber soup (Tom Jued) helps cleanse the palate between bites. Provide extra lime wedges; the acidity is crucial for cutting through the richness of the crab and oil. Serve alongside a simple Thai green papaya salad (Som Tum) for a complete textural contrast.