Crab Fried Rice with Nam Prik Sauce
Submitted by goddarj
Thai crab fried rice with fish sauce, scrambled eggs, and green onions, finished with fresh lime and fiery nam prik sauce. Wok to plate in 5 minutes of cooking.
YIELD
1 servingsPREP
20 minCOOK
5 minREADY
25 minThis is the fried rice you get at a proper Thai street stall: smoky from a screaming hot wok, savory from fish sauce, and loaded with sweet white crab meat that you can actually taste in every forkful.
The technique is pure Thai wok cooking. Garlic and onion hit the hot peanut oil first, then the rice and crab go in together. Eggs get cracked into the center of the wok, scrambled halfway, then tossed through the rice so you get silky ribbons of egg woven throughout.
A squeeze of fresh lime and a spoonful of nam prik sauce on the side brings the heat and acid that ties everything together.
Kitchen Tips
- Use day-old rice, ideally refrigerated overnight. Cold, dry rice fries up with separate grains instead of clumping into a sticky mess.
- Keep the heat blazing hot and move fast. The entire cook time is five minutes. Everything should be prepped and within arm’s reach before the wok heats up.
- Scramble the eggs only halfway before mixing with the rice. This gives you soft, custardy streaks rather than dry egg bits.
Ingredients
Directions
Heat oil in a wok, add the onion and garlic, and stir fry for a minute on high heat.
Add the rice, crabmeat, and fish sauce and heat.
Push the rice mixture to the side.
Add the eggs to the center and while stirring continuously, cook until the eggs are half done and then stir the rice into the eggs.
Add the green onions just before removing from the heat.
The cooking is a 5 minute process.
Squeeze fresh lime over the finished product and add Nam Prik sauce as necessary to individual plates.
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