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Khao Pad Gai
Thai Chicken Fried Rice
A simple yet incredibly flavorful Thai chicken fried rice, perfect for a quick weeknight meal. This recipe focuses on fresh ingredients and high-heat cooking for that authentic wok-kissed taste.
๐ง ์ฌ๋ฃ
- 3 cups Cooked Jasmine rice(Ideally, use day-old, chilled rice. This prevents the rice from becoming mushy.)
- 150 g Boneless, skinless chicken breast or thigh(Cut into bite-sized pieces (about 1/2 inch).)
- 2 Large eggs(Lightly beaten.)
- 3 cloves Garlic(Minced.)
- 2 tbsp Soy sauce(Or to taste. Thai fish sauce can be used for a more authentic flavor.)
- 2 tbsp Vegetable oil or other high smoke point oil(Divided.)
- 1/4 tsp Optional: White pepper
- 1 lime For serving: Lime wedges
- 1/2 cucumber For serving: Sliced cucumber
- a few For serving: Fresh cilantro sprigs (optional)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the chicken: Season the bite-sized chicken pieces with a pinch of salt and pepper (if using). Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the chicken and stir-fry for 3-4 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
โฑ๏ธ 5 minutes - 2
Sautรฉ aromatics and eggs: Add the remaining 1 tablespoon of oil to the hot wok. Add the minced garlic and stir-fry for about 30 seconds until fragrant, being careful not to burn it. Push the garlic to one side of the wok. Pour the beaten eggs into the empty side and scramble them until just set. Break the scrambled eggs into smaller pieces with your spatula.
โฑ๏ธ 2 minutes - 3
Add rice and season: Add the cooked, chilled rice to the wok. Break up any clumps with your spatula. Stir-fry the rice with the garlic and eggs for 2-3 minutes, ensuring it's heated through and slightly toasted. Drizzle the soy sauce (and white pepper, if using) over the rice. Continue to stir-fry for another 2-3 minutes, tossing well to coat the rice evenly and allowing it to absorb the flavors.
โฑ๏ธ 5 minutes - 4
Combine and serve: Return the cooked chicken to the wok. Toss everything together for 1-2 minutes to heat the chicken through and combine all ingredients. Taste and adjust seasoning if needed. Serve immediately, garnished with fresh lime wedges, sliced cucumber, and cilantro sprigs if desired.
โฑ๏ธ 3 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing day-old, refrigerated rice is crucial for achieving the best fried rice texture. Freshly cooked rice is too moist and will result in a mushy dish.
- โCook over high heat (medium-high to high) for the best results, mimicking a wok's intense heat. This helps to char ingredients slightly and develop smoky flavors.
- โDon't overcrowd the wok. If you are doubling the recipe, cook in batches to ensure everything fries properly.
- โTaste and adjust seasoning at the end. Soy sauce and fish sauce vary in saltiness.
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์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Khao Pad Goong: Substitute chicken with peeled and deveined shrimp.
- Khao Pad Pak: Add mixed vegetables like peas, carrots, corn, or broccoli florets along with the rice.
- Add a pinch of sugar to balance the salty flavors.