Crab Fried Rice ข้าวผัดปู (kao pad bpu)

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Crab fried rice

Thai Crab Fried Rice ข้าวผัดปู (kao pad bpu)

  • Author: Pailin Chongchitnant
  • Yield: 1 serving


  • 2 Tbsp vegetable oil
  • 34 cloves garlic, chopped
  • 1 egg
  • 1 1/2 cup (270 g) cooked jasmine rice, packed
  • 3 oz/85 grams/ ¾ cup cooked crab meat or other protein of your choice
  • 2 tsp Thai soy sauce (see note)
  • 1 tsp fish sauce
  • ½ tsp sugar
  • 1/8 tsp white pepper
  • 1 green onion, thinly sliced
  • Cilantro, chopped, optional
  • Lime, for serving
  • Condiment: Prik nam pla (see note)

Ingredients & Kitchen Tools I Use


  1. Heat the oil in a wok or large non-stick sauté pan over medium high heat. When the garlic just starts to turn color, add the egg. Break the yolk and let set a bit before gently scrambling the egg.
    Note:  If you are using raw protein like pork, beef, chicken or shrimp, add it to the pan right after the garlic starts to brown and before the egg. Cook until it’s about 60% done, and then proceed as per the recipe.
  2. Add the rice and push down on the rice to break apart lumps.
  3. Add the crabmeat and then toss quickly to mix.
  4. Add fish sauce, soy sauce, sugar and white pepper and continue stirring until the seasoning is well distributed and the rice is heated through.
  5. Add green onions and toss just to mix.
  6. Remove from heat and plate. Top with cilantro, if using.
  7. Serve with a slice of lime and prik nam pla.


While regular soy sauce works, thai soy sauce really makes a difference for this dish because the other flavours are mild. You can check out this video here about different soy sauces, and check out this page to buy Thai soy sauce online.

Prik nam pla is a classic condiment that will help oomph up this simple fried rice. Simply put some fish sauce in a little dipping sauce bowl, add as much chopped chilies as you like and a quick squeeze of lime. You can also add chopped garlic and/or sliced shallots to it if you want to jazz it up.