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Thai

Khao Pad Pu (Thai Crab Fried Rice)

A simple Thai crab fried rice with jasmine rice, crab meat, egg, garlic, spring onion and a light savory seasoning.

Published and reviewed by Kitchgrow on 7 September 2026Updated

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Khao Pad Pu (Thai Crab Fried Rice)

27 mintotal

Prep 15 min · Cook 12 min

Serves
2
Difficulty
Easy
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Fifteen minutes at the stove, but the rice needs to have been cooked and cooled beforehand — ideally the day before.

Method

  1. Break up the cooled jasmine rice so the grains are separate before cooking.

  2. Heat neutral oil in a wok or wide pan over high heat and stir-fry the garlic until fragrant.

  3. Push the garlic aside, add the beaten egg and scramble it softly.

  4. Add the rice, soy sauce, fish sauce and ground white pepper, then toss until the grains are hot and evenly seasoned.

  5. Fold in the crab meat gently so the pieces stay visible and do not break too much.

  6. Finish with spring onion greens and serve with cucumber slices and key lime juice on the side.

How to tell it's done

The rice should be separate and lightly glossy, the egg soft, and the crab moist and tender.

Getting it right

Tip

Add crab near the end so it stays sweet and delicate instead of becoming dry or shredded.

What to serve it with

Serve as a light seafood rice meal with cucumber and lime-style juice on the side.

Common mistakes

The rice clumps and steams instead of frying.
Use cold rice, break the grains apart with your hands before it goes near the wok, and keep the heat high. Warm or fresh rice releases moisture and the whole thing turns to a sticky mass.
The crab disappears into the rice.
Fold it in at the very end and stop tossing. Crab meat is delicate and already cooked; every extra turn of the wok shreds it further.

Substitutions

  • Use freshly picked Crab Meat for the cleanest flavor; canned crab can work if drained very well.
  • Use day-old Jasmine Rice for the best fried rice texture.
  • Check Soy Sauce labels for gluten if required.
  • Use Lemon instead of Key Lime Juice only if lime-style juice is unavailable.

Storing and reheating

Best straight from the wok. It keeps a day in the fridge but the crab toughens and the rice dries; if you reheat it, do so quickly over high heat with a splash of water. Do not freeze.