Chilli fish sauce (prik nam pla) is the perfect accompaniment for this delicious and easy fried rice with delicate crab meat. Using precooked rice is best, and means that you can have this meal on. the table in less than 20 minutes.
3 tbsp vegetable oil
1 onion, diced
4 garlic cloves, roughly chopped
2 eggs, lightly whisked
200g (7 oz) crab meat
3 cups cooked rice
1 tbsp light soy sauce
1½ tbsp fish sauce
1 tsp sugar
white pepper
2 tbsp finely chopped coriander (cilantro)
2 tbsp finely chopped spring onion (scallions)
spring onion to serve
lime wedges to serve
cucumber slices to serve
Chilli fish sauce (Prik Nam Pla):
5 birds’ eye chillies (or other spicy fresh chilli), finely sliced
4 tbsp fish sauce
1 tbsp lime juice
For the chilli fish sauce, mix ingredients in a small bowl.
Heat oil in a frying pan over medium heat and cook onion and garlic until lightly golden and soft. Add the eggs and allow them to set slightly before using a spatula to mix and scramble them.
Add the rice and stir-fry until well combined. Add the soy sauce, fish sauce, sugar and pepper. Stir-fry until well combined. Toss through the crab meat. Then toss through the coriander and spring onion.
Transfer the rice to a serving plate and serve with chilli fish sauce, spring onion, lime and cucumber.
