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Thai crab fried rice with prik nam pla

Name: Thai crab fried rice with prik nam pla
Total time: 25 min
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; 1-2 (depending on how hot you like it), thinly sliced; fish sauce 2 tbsp; lime 1, juiced

25 minutes
serves 2
Easy

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

May 8, 2019 at 5:14 pm

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.