Thai Fried Rice Recipe (Kao Pad) ข้าวผัดปู - Hot Thai Kitchen!

"WEBVTTKind: captionsLanguage: entoday on hot thai kitchen we are making crab fried rice Sawadee ka welcome to hot thai kitchen  today we're making something very simple and super delicious we're making Khao pad or fried  rice which is one of those staple lunch items in Thailand now Kao means rice and Pat means to  stir-fry so it's a very simple translation there but specifically we are making kao pad or crab  fried rice which is one of my favourite and most popular variation but you can do Kao pad move  with pork how about guide with chicken or help it go with shrimp so it's completely up to you  so let's get started let's talk about rice because it's the most important thing and this dish I have  here one and a half cup of cooked white rice pack it down when you measure it by weight it's about  nine and a half ounces now I'm using here jasmine rice which is the one that we normally aged in  Thailand and it's important to use jasmine rice because it actually has a unique fragrance even  when it's raw when you open a bag of jasmine rice there's that beautiful floral smell that you can  that's unique from other kinds of rice the most important thing about rice with fried rice is  that it cannot be too mushy over cooked too much water in it because you will then get mushy fried  rice so the rice has to be cooked through but the grains maintain integrity it shouldn't be  it shouldn't look like it's bursted or the edges are starting to kind of get a little bit soft and  I cook this rice yesterday it's actually better to do fried rice we're not better but easier to  do fried rice with cold rice because the grains separate more easily we don't tend to clump up  as much short grain rice will not work for this because they tend to be a little sticky and longer  super long green like basmati rice is not quite as fluffy so jasmine rice is perfect for this so  there we've got that other than that there's not a whole lot of prep to do we've got three to four  cloves of garlic already chopped and we've got one green onion cut into rounds now if you've  got if you've got a green onion that's really fat in the white part make sure you're running  knife horizontally across this way otherwise you get big chunks of green onion in your mouth and  that's not fun and then seasoning every Thai cook has their own version of salting agent for fried  rice ever most people agree on soy sauce but I've seen every combination out there with fish sauce  oyster sauce salt golden mountain sauce so I'm giving you my version which isn't to say that  it's the correct one or anything it's just the one that I like best so I've got 2 teaspoons of  soy sauce and 1 teaspoon of fish sauce ok now let's talk about soy sauce a little bit this is  a recipe where if you can get your hand on Thai soy sauce it will actually make a difference not  all soy sauces are created equal Thai Chinese Japanese soy sauce is all differ in flavor and  color Thai version is lighter in both color and flavor and in my opinion and I'm a little bit  biased it's a little bit more fragrant and we call this EU cow or literally white soy sauce  even though it's not white but it's named to contrast see you dumb or black soy sauce which  is a thicker darker sweeter version so if you can't find this I'm using healthy boyfriend you  can use any sort of soy sauce all right so that's that for seasoning other than that I've got three  ounces or about 85 grams of Dungeness crap you can use frozen or canned or whatever this is fresh or  any other type of protein if you're using raw protein like chicken or pork I like to marinate  it a little bit with soy sauce so it has some flavor and we've got one egg some white pepper  and half teaspoon of sugar and that's pretty much it let's go to the stove so I've got here a couple  tablespoons of vegetable oil in a non-stick pan if you got a a wok right I don't well not one  that would work with this though anyway um so once the oil is hot you can add in some garlicokay now if you're using raw protein which were not today but if you are using raw protein once  the garlic starts to turn a little bit Brown the smallest bit starts turn brown that's when  you want to add your raw protein cook it to 60% then add your a hey but we're using cooks  protein so we're going to add that with the rice so the smallest bit of garlic has oops  turn brown we're going to break the yolk let it set for a little bit don't scramble it right away  and when it set a little bit scramble gently now you want to scramble it gently and not  right away because otherwise your egg just turns into complete mush you're still going  to want pieces okay now that you've got X on what set you're going to go in with the ricebreak it down a little bit keep cold rice break down easier with the crab break it  down give it a quick toss then you're going to go in with the seasonings they're soft  and soy sauce already in here have a seat spoon of sugar a little bit  of sweetness just cut the salt couple of dash of white pepper for some heatand now you're just going to cook it until all the rice is heat up and the sauce has been thoroughly  distributed now I'm using cold rice but if you have hot rice it doesn't mean that you  can't use it in restaurants we use hot rice all the time because now there's no sense keeping a  whole other set of cool rice it just becomes a little bit harder you need more attention and  breaking it apart let it sit for a little bit to the store so I've got on medium-high heatfinal boss and then that's pretty much done if you if you're not sure if it's  done you can just feel it with your finger to see if it's hot give all  the rice isn't hot and if it is go into the green onion you want to add  cilantro to this go for it and that's it that's done let's go over there and putso this feeds me twice but it's for big growing boy it's probably more like one large portionthat now it's not over you want to serve this always with a Weddington I'm okay and I'll I'm  going to cut line we tell it like this we don't cut moon wedges it's actually easier to grip in  space like that there goes lime some cucumber and it's the cucumbers a nice palate cleanser actually  this is kind of heavy so I'm using a julienne peeler just great for papaya salad just do a  couple of peels decorative leash you don't have to do this of course I'm just trying to make it nice  a couple of slices right here and then I'm going to show you how I like to eat this squeeze a lime  all over and the acid in the lime really cuts the salt and the the oil and makes this that much more  delicious some chili powder or pick four for some heat and my favorite condiment prick numb flat now  I've got a whole video on Thai condiment so you can go and check those out if you like but this is  a mixture of Thai chilies fish sauce and or some lime chopped garlic whatever a little bit extra  and mix everything up together and we're ready to eat so I'm going to go and eat now thanks for  tuning in and for the written recipe please visit my website on youtube.com and I see you next time\n"