Main CourseDinnerLunch

Khao Pad (Thai Fried Rice)

Name: Khao Pad (Thai Fried Rice)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: thai
Ingredients: 300 g cooked jasmine rice chilled, day-old; 2 tbsp vegetable oil; 2 clove garlic minced; 150 g chicken breast diced (optional); 150 g shrimp peeled and deveined (optional); 2 pcs egg beaten; 0.5 pcs carrot finely diced; 0.5 pcs yellow onion diced; 2 pcs scallion sliced; 1 tbsp fish sauce; 1 tbsp soy sauce; 1 tbsp oyster sauce; 0.5 tsp sugar; 0.25 tsp white pepper; 0.5 pcs lime cut into wedges; 0.25 pcs cucumber sliced (optional); 1 tbsp cilantro chopped (optional); 1 pcs scallion sliced

Experience the vibrant flavors of Thailand with this classic Khao Pad, a quick and satisfying fried rice dish. Fragrant jasmine rice is expertly stir-fried with tender protein, crisp vegetables, and scrambled egg, all coated in a savory, umami-rich sauce. This customizable recipe delivers a perfect balance of textures and tastes, making it an ideal weeknight meal.

An original recipe by Forkin

Total time: 35 min
Serves: 2
Difficulty: Medium
Per serving: 684 kcal

Allergen information: may contain crustaceans, eggs, fish, gluten, molluscs, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

300 gcooked jasmine rice, chilled, day-old
2 tbspvegetable oil
2 clovegarlic, minced
150 gchicken breast, diced(optional)
150 gshrimp, peeled and deveined(optional)
2 pcsegg, beaten
0.5 pcscarrot, finely diced
0.5 pcsyellow onion, diced

for stir-fry

2 pcsscallion, sliced

sauce

1 tbspfish sauce
1 tbspsoy sauce
1 tbspoyster sauce
0.5 tspsugar
0.25 tspwhite pepper

garnish

0.5 pcslime, cut into wedges
0.25 pcscucumber, sliced(optional)
1 tbspcilantro, chopped(optional)
1 pcsscallion, sliced

Equipment

Wok · Large non-stick skillet (optional) · Spatula · 2× Small mixing bowl · Chef's knife · Cutting board

The method

Step by step

1
Prepare all ingredients: mince the garlic, dice the chicken breast and shrimp into bite-sized pieces, finely dice the carrot and yellow onion, and thinly slice the scallions (reserving some for garnish).
About 10 min
Cook’s note: Mise en place, or having all ingredients prepped before cooking, is crucial for stir-frying to ensure a smooth and quick cooking process.
2
Whisk the two eggs in a small bowl until well combined.
About 1 min
3
In a separate small bowl, combine the fish sauce, soy sauce, oyster sauce, sugar, and white pepper; stir until the sugar dissolves.
About 1 min
Cook’s note: Pre-mixing the sauce ensures even distribution of flavors throughout the fried rice.
4
Heat a large wok or a large non-stick skillet over medium-high heat until it begins to smoke lightly.
About 1 min
Cook’s note: A very hot wok is essential for achieving the characteristic 'wok hei' (smoky flavor) in fried rice.
5
Add 2 tablespoons of vegetable oil to the hot wok, swirling to coat the bottom surface.
6
Add the minced garlic and stir-fry for 15-30 seconds until it becomes fragrant and lightly golden, taking care not to burn it.
About 1 min
Cook’s note: Burnt garlic will impart a bitter taste to your dish, so watch it closely.
7
Add the diced chicken breast and shrimp to the wok and cook, stirring frequently, for 2-3 minutes until they are nearly cooked through and opaque.
About 3 min
Cook’s note: Avoid overcrowding the wok, as this can lower the temperature and cause the protein to steam instead of sear.
8
Push the cooked chicken and shrimp to one side of the wok, creating an empty space in the center.
9
Pour the whisked eggs into the empty space and scramble them until just set, then break them into small pieces and mix them with the other ingredients in the wok.
About 1 min
Cook’s note: Scrambling the eggs directly in the wok adds a lovely texture and integrates them seamlessly into the dish.
10
Add the diced carrot and yellow onion to the wok and stir-fry for 2-3 minutes until they are slightly softened but still retain a bit of crunch.
About 3 min
Cook’s note: Cook these vegetables just enough to soften them, maintaining their vibrant color and texture.
11
Add the chilled cooked jasmine rice to the wok, using your spatula to break up any clumps.
Cook’s note: Using day-old, chilled rice is crucial; it's drier and less likely to become mushy, resulting in perfectly separated grains.
12
Pour the prepared sauce mixture evenly over the rice and vegetables. Stir-fry vigorously for 3-5 minutes, ensuring all ingredients are well combined, the rice is evenly coated, and heated through.
About 5 min
Cook’s note: Maintain high heat and continuous stirring to prevent sticking and to achieve a slight char on the rice, enhancing its flavor.
13
Stir in the sliced scallions designated for the stir-fry, cooking for an additional 30 seconds until just wilted.
About 1 min
14
Remove the fried rice from the heat and transfer it immediately to serving plates.
15
Garnish each serving with fresh lime wedges, cucumber slices, fresh cilantro, and the remaining sliced scallions.
About 1 min
Cook’s note: The fresh garnishes add a burst of freshness and acidity that beautifully complements the rich flavors of the fried rice.

Per serving

Nutrition

71%Score

Calories: 684kcal
Protein: 54.9g
Carbs: 62.7g
Fat: 23.7g
Fibre: 4.9g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

Serve this authentic Khao Pad as a standalone meal, or alongside other Thai dishes for a complete feast. For a vegetarian option, omit the chicken and shrimp and add extra vegetables like bell peppers, broccoli, or tofu. A fried egg on top is a popular and delicious addition!

Storage

Store leftover Khao Pad in an airtight container in the refrigerator.

Reheating

Reheat in a microwave until hot, or for best results, stir-fry in a lightly oiled pan over medium-high heat until warmed through, about 3-5 minutes.