Sort ingredients
PaiChongchitnant
QR Code
Listen
Pdf
Place sliced chilies and garlic in a small dipping sauce bowl and add enough fish sauce to completely submerge the chilies and garlic. You can add more fish sauce to make the sauce less spicy.
Add lime juice and let sit until ready to use. This will keep in the fridge for a few weeks.
Heat oil and garlic in a wok over medium heat and stir until the smallest pieces of garlic start to turn golden.
Add eggs, scramble slightly, then let them set about halfway before stirring to break up the pieces.
Turn heat up to high then add rice, soy sauce, fish sauce, sugar and pepper and toss to distribute the sauce evenly. Once mixed, add most of the crabmeat (save a bit for garnish), and continue tossing for about 2 minutes, occasionally letting the rice sit without stirring so that it can toast and develop flavour. Be gentle when tossing so you don’t break up the crab pieces too much.
Once the rice is dry and some of the grains are toasted, turn off the heat and toss in most of the green onions and/or cilantro (save some for garnish).
Plate and top with the remainder of the crab meat and green onions/cilantro.
Serve with cucumber slices, a lime wedge, and prik nam pla. Enjoy!