Photograph of the finished Khao pad poo

Thailand · Cơm chiên cua Thái

Khao pad poo

30 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 1.8 lb
  • Photograph of Sea crab Sea crab 12.7 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Garlic Garlic 1.1 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Fish sauce Fish sauce 2 ⅔ tbsp
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Lime Lime 1
  • Photograph of Cucumber Cucumber 4.2 oz
  • Photograph of Oil Oil ¼ cup

Method

  1. 1 Steam the crab for 12 minutes, remove the meat, and keep the large meat fibers intact for a more appealing presentation.
  2. 2 Sauté the garlic until fragrant, then crack the eggs into the pan and stir quickly until the eggs are just set.
  3. 3 Add the loosened leftover rice to the pan and fry over high heat for 4 minutes, until the rice grains are dry.
  4. 4 Season the pan with fish sauce and pepper, then stir for another minute to ensure even coating.
  5. 5 Gently mix in the crab meat and scallions, then turn off the heat immediately to prevent the crab meat from breaking apart.
  6. 6 Serve with lemon and sliced cucumber.

With an appliance

  • Oven 31 min

    Replace step 3: spread the egg-mixed rice onto a hot baking tray, bake on the top rack at 220 degrees for 7 minutes, flip and rotate the tray at the 4th minute; the crab meat is only mixed in last at step 5.

Start cooking