A very popular Thai street food dish which can be served as a main or alongside other thai seafood dishes instead of steamed jasmine rice.The crabmeat could be swapped with prawns or squid. Its from ” Thai made Easy” by Yul Miles.
Ingredients
- 2 tbsps vegetable oil
- 2 garlic cloves finely chopped
- 1 onion finely sliced
- 1/2 carrot finely diced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tbsps fish sauce
- 1 tsp sugar
- 220 g cold cooked rice
- 1 or 2 eggs
- 200 g cooked white crabmeat fresh or canned
- pinch each Salt and ground white pepper
To serve:
- 2 spring onions finely sliced
- ground white peppeer
- Lime wedges
- Sliced cucumber
- Nam Pla Prik
Servings:
Instructions
- Heat the oil in a frying pan or wok over a medium heat. Add the garlic and stir fry for 1-2 minutes until golden. Add the onion and carrot and cook for a couple of minutes.
- Add the oyster sauce, soy sauce, fish sauce and sugar and quickly mix until combined, then add the cooked rice. Cook for a few minutes, stirring to separate the grains and coat them evenly with the sauce.
- Move the rice to one side of the pan and crack the egg/s into the cleared space. Leave for a minute then break the egg up with a spatula and start tossing the egg through the rice.
- Add the crabmeat, season with the salt and pepper and gently stir through the rice before removing from the heat.
- Transfer to serving plates and top with the spring onions and some extra ground pepper if you like. Serve with a lime wedge, cucumber slices and nam pla prik.
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