Thai Crab Rice
Thai Crab Rice



  • 1 tbsp oil
  • 300g cooked jasmine rice, cold
  • 100g fine broccoli, chopped into bite-sized pieces
  • 1 shredded carrot
  • 2 chopped garlic cloves
  • 2 sliced spring onions
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 2 eggs, lightly beaten
  • 100g white crabmeat
  • Small bunch of Thai basil, leaves picked
  • Add the oil to a wok. When hot, tip in the rice and broccoli, then stir-fry for 5 mins until the rice is starting to turn golden. Add the garlic, carrot and spring onions and fry for 4 mins more.
  • Pour in the oyster sauce and soy sauce, toss well and cook for 2 mins. Make a well in the middle of the mixture and tip in the eggs. Allow the eggs to start to set on the base, then stir and cook, breaking into pieces with the spoon. Add the crab, fold into the mixture and cook for 3 mins to heat through. Sprinkle with Thai basil and serve immediately with hot sauce.
25 mins
2 serving

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