🍚 Thai Fried Rice (Khao Pad)
Khao Pad is a classic street-style fried rice from Thailand—simple, fragrant, slightly sweet-salty, and usually cooked very quickly over high heat.
🧾 Ingredients:
- 2 cups cooked jasmine rice (preferably cold, day-old)
- 2 eggs
- 200g chicken, shrimp, or tofu (optional)
- 2–3 cloves garlic (minced)
- 1 small onion (chopped)
- 1–2 tbsp soy sauce
- 1 tbsp fish sauce (optional but authentic)
- 1 tsp sugar
- 1–2 tbsp oil
- ½ tsp white pepper or black pepper
- Spring onions (for garnish)
- Lime wedges (for serving)
- Optional: cucumber slices, tomato
👩🍳 Method:
1. Heat the wok/pan:
- Add oil and heat on high flame.
2. Cook aromatics:
- Add garlic and onion, stir-fry for 30–60 seconds until fragrant.
3. Add protein:
- Add chicken/shrimp/tofu and cook until done.
4. Scramble eggs:
- Push everything to one side, crack eggs into the pan, scramble lightly.
5. Add rice:
- Add cold rice and break up clumps while stirring.
6. Season:
- Add soy sauce, fish sauce, sugar, and pepper.
- Stir-fry on high heat until evenly mixed and slightly smoky.
7. Finish:
- Garnish with spring onions.
- Serve with lime wedges for fresh acidity.
🍽️ Serving style:
- Often eaten with cucumber slices and fresh chili on the side
- Sometimes topped with a fried egg (“Khao Pad Kai Dao”)
🌟 Tips for perfect Thai fried rice:
- Use cold rice so it doesn’t turn mushy
- High heat = better “wok flavor”
- Balance is key: salty (soy/fish sauce), sweet (sugar), fresh (lime)
If you want, I can also give you:
- Pineapple Thai fried rice 🍍
- Spicy street-style version 🌶️
- Or restaurant-style “golden egg” fried rice 🥢
