Thai fried crab and rice recipe
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telegraph.co.ukThere are only three of us in my house so we often just have this on its own, but if you add another dish it can stretch to serving four or more.
Cook the rice the day before, keep it in the fridge and take it out before you want to cook it (it shouldn’t be fridge cold when you start).Prep time: 15 minutes | Cooking time: 15 minutesThree on its own, or four with other dishesTo serveWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..
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