Thai Fried Rice Recipe with Crab and Prik Nam Pla

Thai crab fried rice with prik nam pla

  • serves 2
  • Easy

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

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Ingredients

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

PRIK NAM PLA

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

Check out our best crab recipes here...

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Nutritional Information

  • Kcals 439
  • Fat 11.8g
  • Saturates 2g
  • Carbs 56.1g
  • Sugars 6.2g
  • Fibre 4g
  • Protein 25.3g
  • Salt 6.5g
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