Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Thai crab fried rice with prik nam pla
- Preparation and cooking time
- Total time
- Easy
- Serves 2
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 1Heat 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 2Mix 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.
