Khao Pad Lao (Lao Fried Rice)
A flavorful Lao-style fried rice, often incorporating local herbs and a touch of sweetness and saltiness, distinct from other Southeast Asian fried rice variations.
🧂 Ingredients
- 4 cups Cooked Jasmine rice(preferably day-old, chilled)
- 200 g Chicken or Pork(thinly sliced)
- 2 large Eggs
- 3 cloves Garlic(minced)
- 1 medium Shallots(thinly sliced)
- 2 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 2 stalks Green onions(chopped, for garnish)
- 1/4 cup Cilantro(chopped, for garnish)
- 4 Lime wedges(for serving)
👨🍳 Instructions
- 1
Heat 1 tbsp of vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken or pork and stir-fry until cooked through. Remove from wok and set aside.
- 2
Add the remaining 1 tbsp of oil to the wok. Add minced garlic and sliced shallots and stir-fry until fragrant, about 30 seconds.
- 3
Push the garlic and shallots to one side of the wok. Crack the eggs into the empty side and scramble them until just cooked. Break up the scrambled eggs.
- 4
Add the chilled cooked rice to the wok. Break up any clumps with your spatula. Stir-fry for 2-3 minutes until the rice is heated through.
- 5
Add the cooked meat back into the wok. Pour in the fish sauce, soy sauce, and sugar. Stir-fry everything together for another 3-5 minutes, ensuring the rice is evenly coated and slightly toasted.
- 6
Stir in most of the chopped green onions and cilantro, reserving some for garnish. Serve hot with lime wedges on the side.
💡 Pro Tips
- ✓Using day-old, chilled rice is crucial for achieving the best fried rice texture; fresh, warm rice will become mushy.
- ✓Adjust the amount of fish sauce and sugar to your personal preference.
- ✓For a spicier kick, add some chopped chilies along with the garlic and shallots.
🔄 Variations
- Add mixed vegetables like peas, carrots, or corn.
- Use shrimp or tofu as the protein.
- Incorporate a tablespoon of Lao chili paste (padaek) for a more authentic, pungent flavor.