Miami Rice 

Fried rice with a welcome addition 

| Recipes | Alexis deBoschnek

We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.


If crab isn't your thing, try adding cooked shrimp, shredded chicken or pork to your fried rice.

Piyarat Potha Arreeratn, otherwise known as Chef Bee, brings a taste of Thailand's street food stateside with the newly opened Khong River House in Miami. Chef Bee's khaao pad bpu (crab fried rice) revives day-old rice by studding it with shards of jumbo lump crabmeat and serving it alongside the traditional Thai accompaniment of cucumber and tomato slices. Chef Bee serves this as a side, but we think this dish, especially when paired with the cucumber-tomato salad, is substantial enough to stand on its own.

Crab Fried Rice (Khaao Pad Bpu)

Yield: 6 servings

Cook Time: 20 minutes

  • 1 tablespoon vegetable oil

    2 large eggs

    ¼ small white onion, finely chopped

    2 cups day-old cooked jasmine rice

    1 pound jumbo lump crabmeat, picked over for shells

    ¼ teaspoon kosher salt

    ¼ teaspoon garlic powder

    Pinch ground white pepper

    Pinch granulated sugar

    1½ tablespoons seasoned soy sauce or regular soy sauce

    5 scallions, white and light green parts, thinly sliced and divided

    ½ medium cucumber, thinly sliced into rounds

    1 medium tomato--cored, halved and thinly sliced 


1. In a medium nonstick skillet or wok set over medium-high heat, add the oil and heat until shimmering, 1 to 2 minutes. Add the eggs to the skillet and stir constantly to scramble the eggs, cooking until the egg whites are set, 2 to 3 minutes.

2. Add the onion and cook, stirring occasionally, until the onion is tender, 3 to 5 minutes. Stir in the cooked rice, crabmeat, salt, garlic powder, white pepper, sugar and soy sauce and mix to combine. Add ¼ cup of the scallions and cook, tossing frequently for about 3 minutes, until the rice and crab are heated through and the sauce is incorporated.

3. Divide the fried rice between serving bowls and sprinkle with the remaining 1 tablespoon of scallions. Serve the fried rice alongside the sliced cucumbers and tomatoes.

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Khong River House 1661 Meridian Ave Miami Beach FL 33139 305-763-8147
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