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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
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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.
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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.
Nutritional Information
- Kcals 439
- Fat 11.8g
- Saturates 2g
- Carbs 56.1g
- Sugars 6.2g
- Fibre 4g
- Protein 25.3g
- Salt 6.5g
