Thai Crab Fried Rice

Method

1. 01

   Separate cold rice grains

   Use clean hands to break cold rice into individual grains, discarding any hard dried clumps. Keep it chilled until the wok is hot; never use rice that stood at room temperature for more than 2 hours.

   

2. 02

   Inspect and dry the crab

   Spread crab on a tray, feel through it once for shell fragments, and pat gently dry. Reserve 60 g large pieces for the finish and keep all crab refrigerated below 4°C until needed.

   

3. 03

   Set soft egg curds

   Heat a 32 cm wok over high heat for 2 minutes. Add 15 ml oil, pour in eggs, and fold for 35–45 seconds until large moist curds form but no liquid egg remains; transfer to a clean bowl.

   

4. 04

   Sear aromatics and crab

   Add remaining 30 ml oil, onion, scallion whites, and garlic; stir-fry 60 seconds. Add 190 g crab and toss 45 seconds just until hot and fragrant, without shredding the lumps.

   

5. 05

   Fry rice until dry and hot

   Add rice in two additions, pressing clumps apart with the back of a spatula. Stir-fry over high heat 3–4 minutes until grains move freely, steam strongly, and reach 74°C throughout.

   

6. 06

   Season lightly

   Drizzle fish sauce and soy sauce around the hot wok edge, add white pepper, and toss 45–60 seconds. Return egg and fold 30 seconds; the grains should be pale gold, separate, and savoury without a dark coating.

   

7. 07

   Finish with whole crab pieces

   Turn off the heat and gently fold in reserved crab and scallion greens for 20 seconds. Divide among four plates, place cucumber and lime alongside, and serve immediately so the crab remains distinct.