If there’s one dish in Thailand that comforts me like no other, it’s Khao Pad Poo, which is crab fried rice. Crab in Thai is ‘poo’. This dish is simple, elegant, and surprisingly quick to make. It’s not the greasy fried rice you may be used to from fast-food takeout. Instead, it’s a light, fragrant dish where the sweetness of crab meat shines against fluffy rice, kissed by fish sauce, egg, and a squeeze of lime.
Unlike sinigang or adobo that carry the whole household mood, this one feels more like a quiet weekday lunch by the sea. In Thailand, Khao Pad Poo is often served with cucumber slices and extra chili fish sauce on the side. The secret? Using day-old rice for that perfect texture and real crab meat for that gentle, sweet finish.
And yes, it’s absolutely doable at home even without a wok.
🍳 Cooking Tips
- Day-old rice is key. Fresh rice tends to clump and get mushy.
- Don’t overcook the crab. Let it remain tender and sweet.
- A dash of white pepper adds that subtle Thai kitchen aroma.
❓ FAQs
Q: Can I use imitation crab sticks instead of fresh crab?
A: You can, but you’ll lose that natural sweetness. Fresh or canned crab meat gives the best result.
Q: What type of rice works best?
A: Jasmine rice is the classic choice for Thai dishes. Its aroma complements the light seasoning.
Q: How do I reheat Khao Pad Poo without drying it out?
A: Sprinkle a bit of water, cover, and microwave. Or stir-fry quickly again in a hot pan with a touch of oil.
Ingredients
- 3 cups cooked jasmine rice (day-old, refrigerated works best)
- 200g fresh crab meat (or canned crab lump meat for convenience)
- 2 eggs
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 tbsp fish sauce (adjust to taste)
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 tbsp cooking oil
- 1 spring onion, chopped
- 1 cucumber, sliced (for serving)
- Optional: prik nam pla (chili fish sauce)
Instructions
- Heat oil in a large pan or wok. Add garlic and onion, stir-fry until fragrant.
- Add eggs and scramble lightly until just set.
- Mix in rice and break apart clumps, stir-frying until heated through.
- Season with fish sauce, soy sauce, and sugar. Toss well.
- Fold in crab meat gently so it stays chunky, cooking for just 1–2 minutes.
- Sprinkle with spring onion and serve with cucumber slices and prik nam pla.
👉Make Prik Nam Pla (Chili Fish Sauce): In a small bowl, combine 2 tbsp fish sauce, juice of half a lime, and 2–3 sliced bird’s eye chilies. Serve on the side as condiment.
