Olive Magazine
Thai Fried Rice Recipe with Crab and Prik Nam Pla

Thai crab fried rice with prik nam pla

Published: May 8, 2019 at 5:14 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Make the most of crab in this crunchy Thai wok-fried rice with tenderstem broccoli, spring onions and Thai dipping sauce

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal439
fat11.8g
saturates2g
carbs56.1g
sugars6.2g
fibre4g
protein25.3g
salt6.5g
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Make this Thai crab fried rice, then also check out our Singapore chilli crab.

Ingredients

  • 1 tbsp vegetable oil
  • 300g cooked jasmine rice, fridge-cold
  • 100g tenderstem broccoli, chopped into bite-sized pieces
  • 1 carrot, shredded
  • 2 cloves garlic, finely chopped
  • 2 spring onions, cut into 4cm pieces
  • 1 tbsp  dark soy sauce
  • 1 tbsp  oyster sauce
  • 2 eggs
  • 100g white crab meat
  • ½ a small bunch Thai basil, leaves picked

PRIK NAM PLA

  • 1-2 (depending on how hot you like it) bird’s-eye chillies, thinly sliced
  • 2 tbsp fish sauce
  • 1 lime, juiced

Method

  • STEP 1
    Heat the vegetable oil in a wok over a high heat, then tip in the rice and broccoli. Cook for 4-5 minutes, tossing regularly, until the rice is turning golden and crisp. Add the carrot, garlic and spring onions, and fry for another 3-4 minutes. Pour in the soy and oyster sauce, toss well and cook for a few minutes. Make a well in the middle of the wok then break in the eggs. Allow the bottom to set then stir and cook, breaking up into chunky pieces with a spoon. Add the crab meat, gently fold in and cook gently for a few minutes to warm through.
  • STEP 2
    Mix everything together for the prik nam pla in a small bowl. Add the thai basil to the rice and gently stir, then serve with the prik nam pla to drizzle over.

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