This is a great recipe for leftover rice. It is important that the rice be throughly chilled and not mushy or too moist. You need the rice kernels to be separate. I use Thai Hom Mali (new crop rice) as it is the most fragrant.
I usually use fresh local San Francisco Dungeness crab, but when it is not in season I use refrigerated canned crab such as Philipp's Brand.
Crab Fried Rice/Khao Phat Pu
4 cups Jasmine Rice*, cold left over from refrigerator
*Butterfly, Phoenix, or Elephant brand are good
8 ounces of crab meat
2 handfuls of Thai Basil (Bai Horpha)
10-12 cloves chopped garlic
2 Tablespoons of peanut oil
3 Tablespoons of Oyster Sauce (I prefer the Thai Oyster Sauce, Maekrua)
6 to 10 Thai chiles diced (wear rubber gloves when chopping and touching)
2 Tablespoons of Fish Sauce (Golden Boy is excellent)
Generous sprinkling of white pepper.
handful of 1 inch pieces red and yellow bell peppers
handful ½” pieces red onion
1-2 eggs beaten and fried in a separate pan, sprinkle w/white pepper, slice and add at the end
Smoked dry chilies ground up for garnish and extra heat
Heat a well seasoned pan (wok is best)
Add the oil and heat until hot,
Add the onions and bell peppers, stir fry
Add the garlic and chopped chiles
Add the Oyster Sauce,
Add the rice (make sure all big chunks are broken up)
Add the egg pieces
Add the crab meat, stir fry,
Add the fish sauce. Gentley stir fry so as not to break up the crab meat pieces, Taste and adjust oyster sauce and fish sauce if needed.
Add the Thai Basil and stir until leaves are wilted
Garnish with Basil leaves and sliced cucumber, and crab meat leg sections if available.
Serve with Nam Phrik Pla so diners can adjust heat if they desire.
Allow about 1 1/2 cups of rice per person for a main course. This is so easy and tasty.
I like the smokiness of roasted chiles in this dish, and sometimes I add this as I stir fry, as we like it hot.
C. GlobalAccess,ltd 1999