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)Recipe adapted from Piyarat Potha Arreeratn (Chef Bee), Khong River House, Miami
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
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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