Crab stir-fried rice (kao pat bpuu)

Ingredients

• 2 garlic cloves
• large pinch of salt
• 60 ml (¼ cup) vegetable oil
• 1 egg
• 185 g (1 cup) cold cooked jasmine rice
• 2 tbsp light soy sauce
• a large pinch of white sugar
• large pinch of ground freshly white pepper
• 3 green spring onions, cleaned and chopped
• handful of coriander
• 50 g cooked crabmeat
• Cucumber wedges, lime wedges and prik nahm plaa (see Note), to serve 

Instructions

Place the garlic and salt in a mortar and pestle and pound into a paste.

Heat a wok over medium-high heat. Add the oil and garlic and cook until the garlic just starts to colour a little. Crack the egg into the wok and stir until lightly scrambled, then push to the side of the wok. Add the cold rice, then stir until the rice is well coated in the egg. Add the soy sauce, sugar, pepper, spring onion and half of the coriander and toss until well combined and the rice is hot. Stir in the crabmeat

Serve sprinkled with the remaining coriander, cucumber and lime wedges, with the nahm prik plaa to be added separately.

Note:

• To make prik nahm plaa, simply add chopped red and green scud chillies, thinly sliced garlic and a squeeze of lime juice to a bowl of fish sauce.