This is a tasty Thai-inspired fried rice. Something a bit different than the usual! Serve with 'Nam Pla Prik', or chilli fish sauce, for an authentic Thai taste. Enjoy!!!
55 people made this
- 125g uncooked long grain white rice
- 320ml water
- 3 tablespoons vegetable oil
- 2 medium onions, cut into wedges
- 3 cloves garlic, chopped
- 1/2 tablespoon caster sugar
- 2 teaspoons salt
- 1 egg, beaten
- 120g cooked crab meat
- 3 spring onions, chopped
- 1 tablespoon chopped coriander
- 1/2 cucumber, sliced
- 1 lime, sliced
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Place the rice and water in a saucepan, and bring to the boil. Reduce heat, cover, and simmer for 20 minutes.
- Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crab meat, spring onions and coriander. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.
Reviews & ratingsAverage global rating:(56)
Reviews in English (40)
This rice is absolutely fabulous. I eat rice everyday and was looking for something different. I'm amazed at just how good this simple recipe is. I used sesame oil and Jasmine rice. I also drizzled lime juice over the rice after it was finished. I think the cilantro and lime juice are essential. The only thing I will do differently next time is try it with two eggs instead of one. One egg doesn't seem too noticeable in the final dish and I think two will make it more like authentic fried rice.-08 Mar 2006
by Mark P
Very good. And easy to make. And picturesque: all the green of thecilantro, green onions, lime, and cucumber is quite pretty. I've made itthree times now, with jasmine. The smell when cooking is great: the scentof the jasmine combined with onions and garlic! mmmm...
I have somesuggestions though: (1) If you're using dried cilantro, use more like ateaspoon. Dried cilantro is more dense and powerful than fresh, and thisrecipe calls for a tablespoon of fresh. (I made the mistake of using atablespoon of dried once and that was way too much.) (2) The cucumbersdon't add anything to (and I think even detract from) the flavor; I'veskipped adding them after the first time I cooked this. (3) The limeflavor, however, does add something. It goes well, especially with thecrab.-01 Apr 2005
Overall, pretty good fried rice. I think the cilantro is what makes it; this is also what my mom likes to add in hers. I went all out and also chopped up some leftover lobster meat, for that extra bit of color & class. A dash of fish sauce and white pepper, along with some semi-hot peppers, gave it an extra zing that the original recipe lacked.-15 Dec 2005