Thai-Style Crab Fried Rice

seriouseats.com

Candiss O'Reilly

Try adding grilled shrimp and bean sprouts next time.

2 cups cooked jasmine rice (12 ounces; 350 g) (see note)

1 ½ tablespoons (20ml) vegetable or canola oil, divided

1 to 3 Thai bird chiles (according to your heat tolerance), finely sliced, plus more for serving

2 medium cloves garlic (about 2 teaspoons; 5 g) , minced

1 large egg

Kosher salt

4 ounces ( 115 g) picked cooked crabmeat

2 scallions (1 ounce; 30 g), thinly sliced

2 teaspoons (10ml) Asian fish sauce, plus more for serving

Ground white pepper

¼ cup (8g) fresh cilantro leaves, minced

1 Japanese cucumber, thinly sliced, for serving

1 lime, cut into 4 wedges, for serving

Directions at seriouseats.com

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