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

2 eggs

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

lime, 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.

Step 2

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.

Step 3

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.

Step 4

Add the crab meat, gently fold in and cook gently for a few minutes to warm through.

Step 5

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.