Khao Pad (Thai Fried Rice)

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 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).

   Ongeveer 10 min

   Tip van de kok: Mise en place, or having all ingredients prepped before cooking, is crucial for stir-frying to ensure a smooth and quick cooking process.

2. 2

   Whisk the two eggs in a small bowl until well combined.

   Ongeveer 1 min

3. 3

   In a separate small bowl, combine the fish sauce, soy sauce, oyster sauce, sugar, and white pepper; stir until the sugar dissolves.

   Ongeveer 1 min

   Tip van de kok: Pre-mixing the sauce ensures even distribution of flavors throughout the fried rice.

4. 4

   Heat a large wok or a large non-stick skillet over medium-high heat until it begins to smoke lightly.

   Ongeveer 1 min

   Tip van de kok: A very hot wok is essential for achieving the characteristic 'wok hei' (smoky flavor) in fried rice.

5. 5

   Add 2 tablespoons of vegetable oil to the hot wok, swirling to coat the bottom surface.

6. 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.

   Ongeveer 1 min

   Tip van de kok: Burnt garlic will impart a bitter taste to your dish, so watch it closely.

7. 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.

   Ongeveer 3 min

   Tip van de kok: Avoid overcrowding the wok, as this can lower the temperature and cause the protein to steam instead of sear.

8. 8

   Push the cooked chicken and shrimp to one side of the wok, creating an empty space in the center.

9. 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.

   Ongeveer 1 min

   Tip van de kok: Scrambling the eggs directly in the wok adds a lovely texture and integrates them seamlessly into the dish.

10. 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.

    Ongeveer 3 min

    Tip van de kok: Cook these vegetables just enough to soften them, maintaining their vibrant color and texture.

11. 11

    Add the chilled cooked jasmine rice to the wok, using your spatula to break up any clumps.

    Tip van de kok: Using day-old, chilled rice is crucial; it's drier and less likely to become mushy, resulting in perfectly separated grains.

12. 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.

    Ongeveer 5 min

    Tip van de kok: Maintain high heat and continuous stirring to prevent sticking and to achieve a slight char on the rice, enhancing its flavor.

13. 13

    Stir in the sliced scallions designated for the stir-fry, cooking for an additional 30 seconds until just wilted.

    Ongeveer 1 min

14. 14

    Remove the fried rice from the heat and transfer it immediately to serving plates.

15. 15

    Garnish each serving with fresh lime wedges, cucumber slices, fresh cilantro, and the remaining sliced scallions.

    Ongeveer 1 min

    Tip van de kok: The fresh garnishes add a burst of freshness and acidity that beautifully complements the rich flavors of the fried rice.