Khao Pad Nam Prik Pao
Thai Chili Paste Fried Rice
A quick and flavorful Thai fried rice featuring the complex sweet, savory, and spicy notes of nam prik pao (Thai chili paste). Perfect for a weeknight meal.
🧂 Ingredients
- 3 cups Cooked Jasmine rice(Day-old or chilled rice works best as it's drier and less likely to clump.)
- 2 tbsp Nam prik pao(Thai chili paste. Adjust to your spice preference. Look for brands like Mae Ploy or Pantai Norasingh.)
- 2 Eggs(Lightly beaten with a pinch of salt.)
- 150 g Chicken breast or thigh, or peeled and deveined shrimp(Cut into bite-sized pieces.)
- 4 Scallions (green onions)(White and light green parts thinly sliced for cooking, dark green parts for garnish.)
- 2 cloves Garlic(Minced.)
- 2 tbsp Vegetable oil or other neutral cooking oil
- 1 tsp Fish sauce(Optional, for added umami.)
- 1 Lime(Cut into wedges for serving.)
👨🍳 Instructions
- 1
Prepare the aromatics and protein. Mince the garlic. Slice the scallions, separating the white/light green parts from the dark green tops. If using chicken, cut it into small, bite-sized pieces. If using shrimp, ensure they are peeled and deveined.
⏱️ 5 minutes - 2
Cook the protein. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat until shimmering. Add the chicken and stir-fry until cooked through and lightly golden, about 3-4 minutes. If using shrimp, cook until pink and opaque, about 1-2 minutes. Remove the cooked protein from the wok and set aside.
⏱️ 4 minutes - 3
Scramble the eggs. Add the remaining 1 tablespoon of oil to the hot wok. Pour in the lightly beaten eggs and let them set slightly before scrambling them into small pieces. Cook until just set, about 1 minute. Push the scrambled eggs to one side of the wok.
⏱️ 2 minutes - 4
Sauté aromatics and add rice. Add the minced garlic and the white/light green parts of the scallions to the empty side of the wok. Stir-fry for about 30 seconds until fragrant. Add the cooked rice to the wok. Break up any clumps with your spatula and stir-fry for 1-2 minutes to heat the rice through.
⏱️ 3 minutes - 5
Incorporate the chili paste. Add the nam prik pao to the rice. Stir vigorously to coat every grain of rice evenly with the paste. Continue to stir-fry for another 2-3 minutes until the rice is well-heated and the chili paste is fragrant and slightly caramelized.
⏱️ 3 minutes - 6
Combine and finish. Return the cooked protein to the wok. Add the optional fish sauce if desired. Toss everything together to combine and heat through for another minute. Stir in most of the dark green scallion tops.
⏱️ 1 minute - 7
Serve immediately. Plate the Khao Pad Nam Prik Pao and garnish with the remaining dark green scallion tops. Serve with lime wedges on the side for squeezing over the rice.
⏱️ 1 minute
💡 Pro Tips
- ✓For best results, use day-old, chilled rice. It separates easily and fries up perfectly.
- ✓Adjust the amount of nam prik pao to control the level of sweetness and spiciness.
- ✓Ensure your wok or skillet is hot before adding ingredients to achieve a good sear and prevent sticking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For extra spice, add a sliced Thai chili pepper along with the garlic.
- Add other vegetables like diced carrots, bell peppers, or peas along with the rice.
- Substitute crab meat for chicken or shrimp for a richer flavor.