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Khao Pad
Thai Fried Rice
Authentic Thai fried rice featuring fragrant jasmine rice wok-fried with scrambled eggs, your choice of protein, crisp vegetables, and seasoned with savory fish sauce and a bright squeeze of lime. This dish is a staple of Thai street food.
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- 3 cups Day-old cooked jasmine rice(Chilled rice is crucial for preventing mushiness. If rice is fresh, spread it on a baking sheet and refrigerate for at least 1 hour, or freeze for 30 minutes.)
- 2 Eggs(Lightly beaten)
- 150 g Protein (e.g., chicken breast, shrimp, firm tofu)(Cut into bite-sized pieces. For chicken, slice thinly. For shrimp, peel and devein. For tofu, press and cube.)
- 3 cloves Garlic(Minced)
- 1/2 Yellow onion(Medium, thinly sliced)
- 1 Tomato(Medium, cut into wedges or diced)
- 2-3 tbsp Vegetable oil or other high-heat oil(For stir-frying)
- 2 tbsp Fish sauce(Adjust to taste. Use a good quality brand.)
- 1 tbsp Soy sauce(Optional, for added depth of flavor)
- 1/2 tsp White pepper(Freshly ground is best)
- 1/2 Lime(Cut into wedges, for serving)
- for serving Cucumber(Sliced, for serving)
- for serving Cilantro(Fresh, chopped (optional garnish))
ðšâð³ äœãæ¹
- 1
Prepare your ingredients: Ensure rice is cold and broken up. Mince garlic, slice onion and tomato, and cut protein into bite-sized pieces. Lightly beat the eggs in a small bowl.
â±ïž 10 minutes - 2
Heat your wok or a large, heavy-bottomed skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil. Swirl to coat the bottom. Add the minced garlic and stir-fry for about 30 seconds until fragrant and lightly golden. Be careful not to burn it.
â±ïž 1 minute - 3
Add your chosen protein (chicken, shrimp, or tofu) to the wok. Spread it in a single layer and let it sear for about 1-2 minutes before stir-frying until it's almost cooked through. If using shrimp, they will turn pink. Push the protein to one side of the wok.
â±ïž 3 minutes - 4
Pour the beaten eggs into the empty side of the wok. Let them set slightly, then scramble them until just cooked. Break the scrambled eggs into smaller pieces and mix them with the protein.
â±ïž 2 minutes - 5
Add the cold, day-old jasmine rice to the wok. Use your spatula to break up any large clumps. Stir-fry vigorously for 3-4 minutes, ensuring the rice grains are separated and heated through. The rice should start to lightly toast.
â±ïž 4 minutes - 6
Add the sliced onion and tomato wedges to the wok. Stir-fry for another 1-2 minutes until the onions are slightly softened and the tomatoes are just heated through.
â±ïž 2 minutes - 7
Drizzle the fish sauce and soy sauce (if using) over the rice. Sprinkle with white pepper. Toss everything together well to ensure the seasonings are evenly distributed. Taste and adjust seasoning if necessary â remember fish sauce is salty.
â±ïž 1 minute - 8
Serve the Khao Pad immediately. Garnish with fresh lime wedges (for squeezing over the rice), cucumber slices, and optional chopped cilantro.
â±ïž 1 minute
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- âUsing cold, day-old jasmine rice is essential for achieving the signature texture of fried rice. Freshly cooked rice contains too much moisture and will result in a mushy dish.
- âHigh heat is key to authentic stir-frying. Ensure your wok or skillet is very hot before adding ingredients to achieve a proper sear and prevent sticking.
- âTaste as you go and adjust seasonings. Fish sauce is the primary source of saltiness, so add it gradually until you reach your desired flavor profile.
- âDon't overcrowd the wok. If you're doubling the recipe, cook in batches to maintain high heat and ensure even cooking.
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- Khao Pad Gai: Made with chicken.
- Khao Pad Goong: Made with shrimp.
- Khao Pad Pu: Made with crab meat.
- Khao Pad Sapparot: Fried rice served in a hollowed-out pineapple.
- Vegetarian Khao Pad: Use firm tofu or omit protein and add more vegetables like broccoli florets, carrots, or bell peppers.