Easy Crab Fried Rice (Khao Pad)
Easy Crab Fried Rice (Khao Pad)
Delicious Thai Crab Fried Rice Made Easy with Cheong Jung Won’s Khao Pad Sauce
Craving authentic Thai crab fried rice, Khao Pad, but don’t have time for complex recipes? With Cheong Jung Won’s ‘Gourmet Recipe Thai Khao Pad Sauce’, you can effortlessly recreate this delightful dish at home with minimal ingredients. Enjoy the rich flavors of Thailand without the fuss! This recipe is perfect for a quick yet impressive meal, offering tender crab meat combined with savory fried rice for a taste that will delight everyone.
Ingredients- Cheong Jung Won Gourmet Recipe Thai Khao Pad Sauce (for 2 servings)
- Imitation crab sticks (kani kama) 6 sticks, shredded finely
- Eggs 2 large
- Scallions 1 cup, finely chopped
- Garlic 1 Tbsp, minced
- Cooking oil 2 Tbsp
- Cooked rice (preferably day-old) 2 cups
- Fresh cilantro 2 sprigs (optional)
Cooking Instructions
Step 1
Prepare all your ingredients. Finely chop the scallions and mince the garlic. Shred the imitation crab sticks lengthwise. In a separate bowl, lightly beat the eggs, ensuring no thick strings remain, ready to be scrambled.
Step 2
Here’s our secret ingredient: Cheong Jung Won Gourmet Recipe Thai Khao Pad Sauce. This special sauce brings the authentic taste of Thailand right to your kitchen with ease.
Step 3
Heat a frying pan or wok over medium heat and add 2 tablespoons of cooking oil. Add the chopped scallions and minced garlic. Sauté until fragrant and a delightful aroma of scallion and garlic oil develops, about 1-2 minutes.
Step 4
Once the aromatics are fragrant, add the cooked rice (day-old rice works best as it’s drier and less likely to clump). Break up any clumps with your spatula and stir-fry quickly until the rice is loose and slightly toasted, about 2-3 minutes.
Step 5
Add the shredded imitation crab sticks to the pan. Gently toss and mix them with the rice, stir-frying for about 1 minute until the crab is heated through and well distributed.
Step 6
Now, add the scrambled eggs to the pan. Continue to stir-fry, breaking up the scrambled eggs into smaller pieces and mixing them evenly with the rice and crab. This adds a lovely texture.
Step 7
Pour in the Cheong Jung Won Thai Khao Pad Sauce. Stir everything together vigorously to ensure the sauce coats every grain of rice and ingredient evenly. Continue to stir-fry for another 1-2 minutes until well combined and heated through.
Step 8
Sprinkle generously with sesame seeds and give it a final quick stir. Transfer the delicious Khao Pad to a serving plate. Finely chop the fresh cilantro and use it as a garnish. This easy and incredibly flavorful Thai crab fried rice is now ready to be enjoyed!
