welcome to hot thai kitchen so today i am so excited to finally be doing a remake of a classic
thai dish and that is crab fried rice or kao pad pu so kao pad is fried rice and pu is crab
so the original recipe the original video if you've seen it you know that it's very very old so
if you want to watch me when i was just a youngin you can go look it up but today today's recipe is
actually not all that different because the recipe itself is really solid but i will add extra tricks
extra tips for an even better fried rice all right let's get started so in thailand cafe buu is one
of the most common types of kappa one of the most popular too actually you can get it anywhere but
because it's such a simple dish your ingredients really have to be good for it to be really good
okay so let's talk rice first most important thing i like to use jasmine rice as always because it's
the most fragrant most delicious but jasmine rice can be a bit soft for fried rice i always
cook it with a little bit less water if i know i'm going to be using it fresh right like straight out
of the rice cooker into the wok you add a little bit less water the rice be a little dry if you've
got day old rice that you've had sitting in the fridge that's even better it'll make it easier
but you definitely don't have to okay so i've just cooked this and i just spread it out just
so to let the steam out a little bit and help the grain separate more easily okay let's move on to
the seasoning really simple seasoning i've got soy sauce i've got fish sauce thai soy sauce of course
but if you just have like japanese soy sauce it's fine but for ultimate thai fried rice flavor you
want to get yourself thai soy sauce i do have a video all about soy sauce i'll link to that below
and also a little bit of sugar to balance that salt it will not taste sweet
okay and then for crab meat make sure you use good quality crab meat
don't use the canned stuff because it's really mushy so go to a nice seafood counter and get
crab that you can actually see all right that's pretty much it before we get cooking i am going to
show you one thing that we're going to make and that is a condiment to go with this fried rice
prick thai fried rice generally is a very simply seasoned dish so what we like to serve it with
is something to z it up at the table and that's something called priknam pla and it's sort of
like our version of salt and pepper you can put it on just about anything that you're eating and
at the very basic level it's just chilies and fish sauce and that's it but if you wanna you know do
a little something more i've got some chilies and some chopped garlic you can also do thinly sliced
shallots as well if you want and then there is no real recipe for this you're just gonna add as much
fish sauce as it takes to cover it and you can add more chilies less chilies depending on how spicy
you want it i always like to add a little squeeze of lime so that it's not all salty there's like
lime and you know a little tartness as well so the ratio i don't know like a teaspoon of lime
and a tablespoon of fish sauce but really just you can just wing it now this can be used right away
but i like to do it in advance just so it has time for the flavor of the garlic and whatever to just
infuse a little bit but it can be used fresh if you don't have the time okay so that's ready
and let's get cooking so i've got a wok here which for fried rice you want to use a large
vessel so don't do a pan that's just big enough you want to be able to toss
vigorously without worrying about things flying out of your pan so i'm gonna add oil and maybe
open the oil bottle a little bit of cooking oil and then right away i'm gonna add some garlic
and i say right away because i don't want the oil to get too hot and then my garlic
burns instantly before it has a chance to really infuse into the oil and that's really what we're
doing at this point we're infusing the oil with the garlic flavor and that oil carries all that
and distributed all over the rice so you want to keep the heat at this point kind of medium
medium-low because garlic can burn pretty quickly okay once the smallest pieces of garlic starts to
turn golden you don't want to wait too long in goes eggs yes you want eggs in this and i could
probably turn the heat up a little bit more at this point and if you feel like your garlic is
going to burn you can always just kind of like protect them by putting them on top of the eggs
okay that's a little much just gonna let that set a little bit scramble it
gently i kind of like the marbled effect so i don't want everything to be completely mixed
okay the egg does not have to set all the way on the in goes my rice i feel like i need to
reseason my wok a little bit it's starting to stick a little bit now once the rice goes in
you go in with all the seasoning and if your rice was a little bit clumpy the seasoning will help
it release white pepper as well don't forget the white pepper and also a little bit of sugar yes
white pepper i didn't mention it's very important because this is not a spicy dish so something a
little bit peppery really adds excitement to fried rice and now all you have to do
is cook this
until it's done now the secret the secret
to making thai fried rice or really any kind of fried rice good is you toast the rice a little bit
so if i see any big lumps i can just go in and try to break them up but what i don't want to do is
stir it all the time i kind of want to let it sit a little bit get the rice to toast a little bit
and then i toss that's how you get nice toasty flavor in the rice and not just rice
mixed with seasoning like it was a salad and so it's important to not crowd the pan
because otherwise you you can't get it hot enough to toast the rice as well but it's so fast
so easy see i can start to see there's a little bit see i need to i need to reseason my wok now
sticking a little bit that's okay now i can see some browning like golden browning in some of
my rice and you can hear pop pop pop that is good now i'm going to go in with my crab
oh yes we're adding a lot of crab and you want to mix rather gently because you don't want to break
up the crab but give it enough time so that it has time to heat through oh my gosh we're almost done
you guys how easy is that again let the rice toast and if your rice was a little bit too wet the
toasting will help the rice dry as well so i feel like that's one mistake people make is they make
fried rice and everything looks mixed and then they think it's done but it's not you gotta toast
it okay that's pretty much done i'm gonna add in some greenery some green onions and cilantro
and give that a final toss turn the heat off now because i don't want to kill
my cilantro with too much heat and then you guys it is done how beautiful does
this look i can even try to do a chef toss just for sure this pan so heavy though
not very good this pan's so heavy i just love this this honestly is my absolute favorite type
of fried rice in the world of thai fried rices but in thailand of course they don't give you this
much crap right because crab is expensive so in thailand if you're getting it at like i don't know
like a mom and pop stall you don't get too much crap you get a lot of crap you have to go to like
a nice seafood restaurant but at home we can add as much crap as i want okay a little beige i know
so it really does need some fresh greenery so this is a combination of cilantro and green onions you
can just do one or the other but i want to do it with both because in thailand usually this
is what they do with like street vendors it's always they have a thing with both green onions
and cilantro mix that they used to sprinkle on top of everything it's like our chopped parsley
and of course i did set aside a little extra crab for on top so people know this is crab fried rice
the garnishes i'm gonna call them garnishes but they're actually really really really important
for this first cucumber slices cucumber is always served with thai fried rice and it really does
act like a palette cleanser for the rice which is you know there's no vegetables in this so it's
really refreshing to eat it with cucumber and it just makes a whole dish taste better when there's
a bit of balance and then some lime and while i am here i'm gonna take this opportunity to
show you how to cut limes like a thai person okay here we go i've done this before but as a review
get the slime and this way you will have the most easy time squeezing lime by hand so here's a lime
you cut the first wedge off slightly off the core you want to avoid the core because it's the core
that's going to prevent you from easily squeezing so there you go a nice cheek that is so easy to
squeeze with the remainder of this you also want to avoid the core so i'm cutting this off right
here i'm not touching the core you got a nice piece with no core and then with the last one
you just cut the core off and if you're really stingy you can like try to juice the core as well
sometimes if i'm missing just a little bit of lime i take the corn i try to get juice out of it
but now you've got three pieces that are all really easy to squeeze and then for one serving
what i might do is take this one for example just cut that down right so i only need i don't know
this much put the lime right here and the lime is not optional you really want to put that on
then of course we've got a prick numpla to go in a matching little dipping sauce bowl yay
okay let's eat i want to just taste first with no nothing just straight up rice just so i know
what the actual rice tastes like and then we'll dress it up
so nostalgic the rice is perfectly seasoned a little bit toasted and the crab meat is a
little bit sweet you know so it balances really well now let's uh fully load our fried rice
with a squeeze of lime a little bit of pigment flour with a little chili and a
little garlic oh here we go this is this is the bite right here oh i can smell that chili in lime
few things in life are better than a plate of well made crab fried rice oh
and really taking the time to toast the rice
takes it to a whole another level here adam have a taste and tell me what you think
adam is has gone to heaven
yay adam approved okay i'm gonna go and finish this plate of rice because this is too good
so i'm gonna quickly say goodbye to you the recipe as always will be on hotthaikitchen.com
when you make it send me a photo on facebook twitter or tag me on instagram
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you as always for watching and i will see you next time for your next delicious thai meal