Thai Crab Fried Rice: Khao Pad Boo

You may have visited a Thai restaurant and ordered the Thai crab fried rice without knowing what it was. However, you totally loved it and are wondering if you can make the meal at home. Yes, you can. Thai crab fried rice is a basic recipe that contains a variety of seafood ingredients, such as oyster sauce, soy sauce and crab meat. With that said, this dish packs more umami than just seafood flavor.


  • Vegetable oil
  • Eggs, beaten
  • Finely chopped garlic cloves
  • Steamed jasmine rice
  • Diced onion
  • Crab meat
  • Diced carrot
  • Chopped scallions
  • Soy sauce
  • Oyster sauce
  • Granulated sugar
  • Juice of 1 lime


Begin by heating the vegetable oil in a large pot over medium heat because you will need enough space to easily stir the rice. Add the garlic and let it cook for 30 seconds or until it begins to brown. Next, add an egg and keep stirring until it’s half-cooked. This should take about three minutes. You may now add your steamed rice and stir. Add the crab meat and stir again.

Add the aromatics (onion, scallion), carrots and sauce mixture to give the meal its final touch.


You will know that you have cooked a proper Thai crab fried rice if it feels fluffy. If it tastes oily, then a mistake was made. If you tastes too salty, you can mitigate the issue by adding some cooked rice and stirring again.

Tips on making that delicious Thai crab fried rice

Choice of rice: Use a fluffier rice. Reduce the amount of water you use in normal rice by 10%. This ensures a firmer rice.

Also, if you are using cold rice, warm it up a bit prior to preparing the dish. Freshly cooked rice is the better option, though, because it guarantees that the rice will not form clumps.

Heat: The ideal heat should be quite high. However, this could be a bit tough to achieve with home stoves because they do not contain as many BTUs. To get around this problem, begin on very high heat and cook fast. To that end, make sure you have all your ingredients ready to go and only begin cooking once they are.

One of the strategies to employ when using home stoves is to break up any clumps of rice and avoid using cold rice. Also, you can fry the rice in batches to compensate for the low heat output.

Add-ins: If you wish to use pepper, opt for ground white pepper. This gives the rice a distinct and clean taste. Remember to keep such add-ins to a minimum, as you do not want to kill the rice and crab flavor.