This was the star of the week, without a doubt. I already love Chinese style egg fried rice, but this Thai variation with the addition of crab meat was not only a revelation it was a taste sensation. A subtle and delicate dish but one that really stands out with a personality of it own. It was a really simple meal to prepare but has a sophistication that’s sure to impress anyone fortunate enough to be served it. Lovely stuff.
3 cups cooked jasmine rice
1 garlic clove (minced)
3 tablespoons peanut oil
2 eggs (lightly beaten)
2 tablespoons light soy sauce
¼ teaspoon salt
1 tablespoon fish sauce
140g cooked crab meat (white and brown)
2 spring onions (finely sliced)
fresh coriander (for garnish)
½ cucumber (sliced)
Heat the oil in a wok over a moderate heat. When hot, add the garlic and sizzle for 15 seconds before pouring in the eggs. Leave for 10 seconds to set slightly then stir quickly to scramble them. Reduce the heat to low then add the rice, soy and salt. Stir for 3-4 minutes to coat all the rice and to evaporate any liquid. Remove from the heat and stir in the fish sauce and crab meat.
Spoon into a large bowl and sprinkle over the spring onions and coriander with a few slices of cucumber arranged around the bowl. Serve immediately either on its own or to accompany another dish. It’s also nice to finish it off with a spritz of lime, but it’s not essential.