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Khao Pad (Thai Fried Rice)
2
servings30
minutes15
minutesKeeps the screen of your device on.
Ingredients
- Fried Rice
3 cups cooked jasmine rice (preferably cold, leftover rice works best)
2 tbsp vegetable oil (for frying)
2 large eggs
0.5 cup brown onion, finely chopped
2 cloves garlic, minced
0.5 cup cooked chicken, shrimp, or pork (or tofu for vegetarian)
0.25 cup frozen peas (optional)
0.25 cup carrot, diced (optional)
1-2 tbsp fish sauce (adjust to taste)
1 tsp soy sauce (light or dark, depending on preference)
1 tsp sugar (palm sugar preferred, but granulated works too)
1 tbsp oyster sauce (optional, for added depth of flavor)
fresh ground white pepper (or ground black pepper, to taste)
2-3 spring onions (green onions), chopped (for garnish)
coriander (cilantro) leaves (optional, for garnish)
1 lime, cut into wedges (for serving)
cucumber slices (for serving)
1-2 Thai bird’s eye chillies, sliced (optional, for extra spice)
- Optional
1 tbsp fried shallots (optional, for garnish)
Sriracha or Thai chilli sauce (optional, for serving)
Directions
- Prepare the Rice:
If you’re using freshly cooked rice, spread it out on a tray or large plate to cool and dry out a bit (about 20 minutes).
This step is essential to prevent the rice from becoming mushy during stir-frying.
Ideally, use cold rice that’s been in the fridge for several hours or overnight. - Cook the Egg:
Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium heat.
Crack the eggs into the pan, stirring immediately to scramble them until cooked through, about 1-2 minutes.
Once done, remove the eggs from the pan and set them aside. - Stir-fry the Aromatics:
In the same pan, add the remaining 1 tablespoon of oil.
Add the minced garlic and chopped brown onion and stir-fry for about 1-2 minutes, until fragrant and softened but not browned. - Add Protein and Vegetables:
If you’re using meat, add your choice of cooked chicken, shrimp, or pork (or tofu) and stir-fry for another 2-3 minutes until heated through.
Add the frozen peas and diced carrots (if using) and stir-fry for an additional minute. - Stir in the Rice:
Add the cold rice to the pan.
Break up any clumps of rice using your spatula and mix well with the garlic, onion, and protein mixture.
Stir-fry for 3-4 minutes, ensuring the rice is well combined with the oil and the other ingredients. - Season the Rice:
Season the rice with fish sauce, soy sauce, sugar, and oyster sauce (if using).
Stir well to distribute the seasonings evenly.
Add a sprinkle of white pepper to taste.
If you prefer a bit of spice, you can also toss in some sliced Thai bird’s eye chillies at this stage. - Add the Eggs:
Return the scrambled eggs to the pan and toss everything together gently until the egg is well combined with the rice. - Serve:
Transfer the fried rice to plates and garnish with chopped spring onions (green onions) and coriander (cilantro) leaves (optional).
You can also top it with fried shallots for added crunch, if desired.
Serve with lime wedges on the side and cucumber slices for freshness.
Optionally, you can add a drizzle of Sriracha or Thai chilli sauce on top for extra heat.
Notes
- Khao Pad (ข้าวผัด), or Thai fried rice, is one of the most beloved and versatile dishes in Thai cuisine. It’s a flavourful fried rice made with jasmine rice, seasoned with fish sauce, soy sauce, and sometimes a bit of sugar for sweetness, and often served with a side of cucumber, lime, and chilli. It’s typically made with leftover rice, which gives it the perfect texture for stir-frying.
Rice Texture: The key to a great fried rice is using overnight refrigerated cold rice. Freshly cooked rice tends to be too moist and can make the dish sticky.
Protein Variations: You can use any leftover meat you have on hand, or keep it vegetarian with tofu, or make a seafood version with shrimps. If using raw chicken or pork, cook it first before adding the garlic and onions.
Vegetables: Traditional Thai fried rice is quite simple, but you can add vegetables like peas, carrots, or bell peppers for colour and flavour. Just make sure not to overdo it. The rice should always be the main focus.
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