Almost every Asian country has their version of fried rice. In Thailand, one of the most popular is the khao phat buu, or the crab fried rice. Made with fragrant jasmine rice and tossed with scrambled egg, garlic, chilis, and scallions, the delicate flavors of this dish make the meaty pieces of crab the star of the show. You might not even need ulam if your fried rice tastes this good!
Crab on crab
Frozen or canned crab meat will work, but it’s best to steam your own crabs for this. Fill a wok with about a ¼ inch of water, and bring it to a boil. Add the crabs in and let them steam for about 10 minutes. Once cooled, open up the crab and discard the guts. Then, you can extract all the meat. Make sure to crack open the claws, there’s a ton of delicious crab meat there.
If you want to add an extra layer of depth to your fried rice, aligue (crab fat paste) can lend a rich, palabok-like Filipino twist to this classic Thai dish. Make a big batch of compound butter by combining aligue and butter, and roll it up in cling film to store in your freezer for later use—or, mix a small amount just to use for this dish. Add it in just as you finish sauteing your fried rice.
If you don’t have aligue in your pantry, sticking to the recipe will still give you a light, delicious fried rice. But if you do happen to have a jar of aligue lying around, it’s well worth it to take the extra steps—it’ll give you something rich and indulgent that will definitely have your family asking for extra rice, please!
Do you really need day-old rice?
Everyone says you need day-old rice to make good fried rice. But what if you don’t have any leftovers? What if you were supposed to make some extra last night but you accidentally passed out on your couch while watching Netflix?
While it is a bit trickier to make fried rice with fresh rice, it’s not entirely impossible. Lay the rice out to cool on a sheet pan, spreading it in an even layer. You can let it hang out while you do the rest of your prep.
Here’s the important part, especially if you’re making big servings: Saute in batches. More moisture=mushy fried rice. Day-old rice works better because it has a lot less moisture from drying up in the fridge overnight. Overcrowding the pan will create steam, adding even more moisture! Add in the first half, toss with the aromatics, and set it aside. Then, reheat your wok and saute the next half.
Common household stoves also don’t get as hot as those in professional kitchens, so it can be especially hard to achieve that fluffy, lightly toasted, restaurant-style texture if you’re using fresh rice. Frying in batches will help you maintain a high temperature, giving you the perfect fried rice.
