Khao Pad Poo

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• •Always use day-old rice that has been refrigerated overnight. Fresh rice contains too much moisture and will result in mushy fried rice. The chilling process allows starches to firm up.
• •Use high heat and work quickly when stir-frying. A proper wok on high heat creates the signature 'wok hei' or breath of the wok that gives Thai fried rice its distinctive smoky flavor.
• •Don't over-stir the crab meat. Gently fold it in to prevent the delicate meat from breaking apart into tiny pieces.
• •Use the best quality lump crab meat you can find. The delicate sweetness of fresh crab is the star of this dish.
• •Thai fried rice typically uses more fish sauce than Chinese-style fried rice, which relies more on soy sauce. This gives it a distinctly Thai flavor profile.
• •If you don't have day-old rice, spread freshly cooked rice on a sheet pan and place it in the refrigerator for at least 2 hours to dry out before using.
• •Let the rice sit undisturbed in the hot wok for a few seconds before stirring - this creates desirable crispy, toasted bits.
• •Prik nam pla (chili fish sauce) is the traditional accompaniment. Make it by combining sliced Thai bird's eye chilies and minced garlic in fish sauce.
• •Blue crab is traditional in Thailand, but Dungeness crab or high-quality lump crab meat are excellent alternatives.
• •Keep all ingredients prepared and within reach before you start cooking - fried rice comes together very quickly once you begin.

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  tom-yum-goong
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  som-tam
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  gaeng-keow-wan
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  pla-rad-prik
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  yam-woon-sen
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  pad-pak-ruam-mit

Thai fried rice (khao phat) is a central Thai cuisine staple where 'khao' means rice and 'phat' means stir-fried. Although fried rice originated in China, as it spread across Asia, local cooks adapted it with regional ingredients and seasonings. Thai fried rice distinguishes itself by using fragrant Thai jasmine rice instead of regular long-grain rice, and by featuring fish sauce as a primary seasoning rather than relying solely on soy sauce. Rice has been cultivated in Thailand for over 4,000 years, initially grown around the Chao Phraya river basin in central Thailand. Rice is so integral to Thai culture that the Thai verb for 'eat' literally means 'to eat rice.' Rice plays a central role in religious ceremonies, from rice-pouring ceremonies for newlyweds symbolizing fertility and prosperity, to offerings for Buddhist monks at temples. Fried rice emerged as a practical solution to use leftover rice, becoming a go-to meal for busy families and workers throughout Thailand. Khao Pad Poo (crab fried rice) represents one of the most beloved variations, showcasing Thailand's abundant seafood. The dish is ubiquitous across Thailand, found equally at humble street food stalls and upscale restaurants. Thai fried rice earned international recognition when CNN Travel listed it among the 'World's 50 Best Foods,' cementing its status as a iconic representation of Thai cuisine.

Authentic Thai crab fried rice differs from other Asian fried rice styles in several key ways. First, it must use Thai jasmine rice that has been cooled overnight - the fragrant aroma of jasmine rice is essential. Second, fish sauce is the dominant seasoning rather than soy sauce, giving it a distinctly Thai umami flavor profile. Third, the dish is traditionally served with specific accompaniments: cucumber slices for cooling crunch, lime wedges for squeezing fresh citrus over the rice, and prik nam pla (Thai bird's eye chilies and garlic in fish sauce) for those who want to add heat. In Thailand, blue crab is traditional, prized for its sweet, delicate meat. The crab meat should be treated gently and added near the end of cooking to prevent it from breaking apart or becoming tough. The use of white pepper rather than black pepper is another authentic touch - white pepper is more common in Thai cooking and provides a different flavor profile. The cooking technique matters: Thai fried rice should be cooked over very high heat in a wok, creating 'wok hei' or the breath of the wok - a slightly smoky, charred flavor that comes from the intense heat. The rice should have individual grains that are separate and fluffy, not clumped or oily. Fresh herbs - cilantro and green onions - are stirred in at the end for brightness, and more cilantro garnishes the finished dish. This attention to fresh herbs is characteristic of Thai cuisine's emphasis on bright, fresh flavors balanced with rich umami elements.