Thai Egg Fried Rice with Crab and Chilli Sauce
The fresh crab really shines in this light and summery Thai Egg Fried Rice.
Ingredients
Thai Egg Stir Fried Rice with Crab:
- 1 tablespoon vegetable or other neutral flavoured oil
- 16g/4 cloves of garlic, peeled and crushed
- 16g peeled fresh ginger, grated
- 40g/4 – 6 spring onions, trimmed and chopped
- 4 cups of cooked rice – I like to use white or brown Jasmine rice but long grain rice will also work really well
- 1½ tablespoons soy sauce
- 1½ tablespoons fish sauce
- 1 teaspoon palm or caster sugar
- ½ teaspoon freshly ground black pepper
- 3 – 4 eggs, beaten
- 200g white crab meat – checked over to ensure there is no shell in the mixture
- 15g fresh Thai basil and/or coriander, chopped
Chilli Sauce – Prik Nam Pla:
- 2 tablespoons fish sauce
- 2 teaspoons lime juice
- 4g/1 clove of garlic, peeled and crushed
- ¼ teaspoon chilli flakes
To serve:
- Lime wedges
- slices of cucumber
- Prik Nam Pla
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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First make the Chilli Sauce – peel and crush the garlic and mix with the lime juice and fish sauce.
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Stir well and set aside for the flavours to infuse whilst you make the stir fry.
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Now make the Stir Fry – heat the oil in a wok or large frying pan over a moderately high heat and add the peeled and crushed garlic, peeled and grated ginger and the trimmed and sliced spring onions. Cook, stirring over a moderately high heat for 2 – 3 minutes, until slightly softened.
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Add the cooked rice, soy sauce, fish sauce, sugar and freshly ground black pepper. Cook, stirring, until heated through and well mixed.
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Push the rice to one side of the pan. If necessary, add a little more oil and then pour in the beaten eggs. Use a wooden spoon or spatula to move the eggs around as they cook. You do not want to scramble them – it is nice to have some largish pieces of egg through the rice.
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When the eggs are cooked to your liking, add the crab meat and stir both through the rice to heat the crab. Taste and adjust seasoning, if necessary.
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Take off the heat and stir through the fresh herbs
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Serve: serve your stir fry with some wedges of lime, cucumber slices and the Chilli Sauce on the side.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- garlic crusher
- grater for the ginger
- wok or large frying pan for the stir fry
- mixing/serving bowl for the chilli sauce
A few notes on making this dish:
Like the majority of stir fries, this dish comes together extremely quickly. There is only a little bit of prep which needs to be done, but make sure you do this before you start the cooking process.
What prep do I need to do?
- Rice – ideally use rice which has been cooked and allowed to cool. I will often make extra rice to go with another dish the day before. As this is a Thai dish, I prefer to use Jasmine rice, either white or brown. However, depending on what rice we have eaten the day before, I have also made this with long grain rice, basmati rice and even Japanese sticky rice!
- Garlic – peel and crush
- Ginger – peel and grate
- Spring onions – trim and slice
- Crabmeat – check there are no small pieces of shell in the mixture. I use my fingers to do this.
- Fresh coriander and/or Thai basil – chopped
Other notes on ingredients.
- Crab – you could replace the crab with some flaked cooked salmon or some cooked prawns.
- Extra vegetables – you could replace the crab with vegetables or, indeed, include some extra vegetables in the stir fry. Mange tout or snow peas would be delicious as would some purple sprouting broccoli, peas or chopped green beans.
- Salt – there is no need to add extra salt. Soy sauce and fish sauce are naturally very salty so you may find you do not need to add any extra salt. Try it before you serve it though, and add extra salt at the end, if necessary.