Thai Crab Fried Rice
Make the most of crab in this crunchy Thai wok-fried rice with tenderstem broccoli, spring onions and Thai dipping sauce
Ingredients – Serves 2
100g white crab meat
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
½ a small bunch of Thai basil, leaves picked
PRIK NAM PLA
1-2 bird’s-eye chillies (depending on how hot you like it), thinly sliced
2 tbsp fish sauce
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.
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.