Don Signature Crab - Singapore Food Guide

Khao Pad Pu

Singapore-style, wok-fried Khao Pad Pu — a fragrant Thai crab fried rice made with tender lump crab meat and jasmine rice, perfect for hawker-style family dinners or late-night supper.

Khao Pad Pu

About this dish

Khao Pad Pu is a Thai-style crab fried rice that translates beautifully to Singapore kitchens, where hawker centre flavours meet home comfort. In the heartlands from Tiong Bahru flats to East Coast kopitiams, this dish is the kind of simple, satisfying plate you’ll find on a zi char menu or served up at a family weekend makan — fragrant rice tossed with sweet, delicate crab meat and bright lime.

The flavour profile is a balance of savoury and slightly sweet umami: caramelised garlic, light soy and fish sauce for depth, a whisper of white pepper, and fresh lime acidity to lift the richness of the crab. Texture is key — fluffy, separated jasmine rice and intact crab lumps give a luxurious bite; a gentle fold at the end keeps the crab from turning stringy. Add sliced chilli padi for a local kick if you like your fried rice with Singapore-style heat.

This recipe suits busy parents after work, couples wanting a fuss-free weekend treat, or anyone craving a hawker-style seafood plate at home. Use day-old rice for the best wok-fried texture, source cooked crab meat from your wet market or NTUC/Cold Storage if you’re short on time, and pair it with simple sides like achar or a fried egg for a proper Singapore makan session.

Ingredients

  • 400 g day-old jasmine rice (cooked, chilled, separated with fork)
  • 200 g cooked crab meat, picked over for shells (lump or flower crab)
  • 2 large eggs, lightly beaten
  • 3 tbsp vegetable oil or neutral oil (for wok-frying)
  • 4 cloves garlic, finely chopped
  • 2 shallots, thinly sliced
  • 2 tbsp light soy sauce
  • 1 tsp fish sauce
  • 1 tsp dark soy sauce (for colour) or 1/2 tsp palm sugar caramelised
  • 1 tsp caster sugar
  • 1/4 tsp ground white pepper
  • 2 spring onions (scallions), sliced on a bias
  • 2–3 bird's eye chillies (chilli padi), thinly sliced (optional)
  • 1 lime, cut into wedges, to serve
  • Cucumber slices and tomato wedges, to serve
  • Small bunch fresh coriander (cilantro), leaves picked, for garnish
  • Optional: 1 tbsp fried shallots for extra crunch
  • Optional: 50 g crab roe or crab paste if available, folded in at the end

Step-by-Step Method

  1. 1. Prep: Break up any clumps in the chilled day-old jasmine rice so grains are separate; pick over the crab meat to remove shells. Slice spring onions, chillies and cut lime into wedges.
  2. 2. Heat the wok over high heat until smoking slightly, then add 2 tbsp oil and swirl to coat. High heat is key for that wok-hei flavour.
  3. 3. Add garlic and shallots, stir-fry for about 30–40 seconds until fragrant and just turning golden — watch closely to avoid burning.
  4. 4. Push aromatics to one side, add remaining 1 tbsp oil and pour in beaten eggs. Let eggs set briefly then scramble quickly until just cooked but still soft.
  5. 5. Add the day-old rice and spread it out across the wok surface; let it sit for 20–30 seconds to get some colour, then toss to mix with the eggs and aromatics. Keep heat on high and use a spatula to break up lumps.
  6. 6. Season with light soy sauce, fish sauce, dark soy (or a pinch of sugar), and white pepper. Toss for 1–2 minutes, taste and adjust — like a zi char stall, balance salt and sweetness to your preference.
  7. 7. Fold in the cooked crab meat gently; stir only enough to heat through (about 30–60 seconds) so the crab lumps remain intact. If using crab roe or paste, stir in now for extra richness.
  8. 8. Add sliced spring onions and chilli padi (if using), give a final quick toss on high heat to combine and remove from wok immediately to prevent overcooking the crab.
  9. 9. Serve hot with lime wedges, cucumber and tomato on the side, and sprinkle fried shallots or coriander leaves on top. For an extra local touch, serve with achar or a sunny-side-up egg.

Tips & Serving Ideas

  • Use day-old jasmine rice from the fridge — drier grains separate easily and give better wok-fried texture; if you only have fresh rice, spread it on a tray to cool and dry for 20–30 minutes.
  • If fresh crab is pricey or unavailable, use good-quality cooked lump crab from NTUC, Cold Storage, Sheng Siong or picked crab meat tins; rinse quickly and pat dry before using.
  • Keep the wok on high heat for wok-hei and work quickly; preheat the wok until it just starts to smoke and use a neutral oil with a high smoke point.
  • Fold crab in gently at the end — crab meat is delicate and will turn stringy if over-stirred or cooked too long.
  • Adjust seasoning like a hawker: add a little more light soy for umami, a pinch of sugar for balance, or extra fish sauce for deeper savoury notes.
  • Make-ahead & leftovers: store cooled fried rice in an airtight container in the fridge for up to 2 days; reheat in a hot pan with a teaspoon of oil and a splash of water to loosen.
  • Spice level: reduce or omit bird's eye chillies for kids or less heat; offer sliced chillies on the side so diners control the heat.

You might also like

More recipes to save for later.