Khao Pad — Thai Fried Rice
ข้าวผัด
Thailand's great answer to the question of yesterday's rice. High heat, a fast hand, and the peculiar magic of jasmine rice that has rested overnight.
- Preparation
- 10 min
- Cooking
- 8 min
- Serves
- 2
Ingredients
- 3 cups cooked Siamora Hom Mali rice, chilled overnight
- 2 eggs, lightly beaten
- 150 g prawns or chicken (optional)
- 3 cloves garlic, minced
- 2 tbsp neutral oil
- 1½ tbsp fish sauce or light soy
- ½ tsp white sugar
- 2 spring onions, cut into batons
- White pepper, cucumber and lime, to finish
Rice Collection
Thai Hom Mali Jasmine Rice
Cooked with
Siamora Thai Hom Mali Jasmine Rice
Method
- 01
Break the cold rice apart with wet hands so every grain is separate.
- 02
Heat a wok until smoking. Add oil, then garlic, and stir for ten seconds — no colour.
- 03
Add prawns or chicken and toss until just cooked.
- 04
Push everything aside, pour in the egg, and scramble softly.
- 05
Add the rice. Toss and press against the hot metal in waves, letting it catch slightly between turns.
- 06
Season with fish sauce and sugar. Finish with spring onion and a generous grind of white pepper.
- 07
Serve immediately with cucumber crescents and a wedge of lime.
Chef’s Tip
Day-old jasmine rice is non-negotiable. Freshly steamed rice steams itself in the wok; rested rice fries.
To Serve
Eat it the Bangkok way: squeeze the lime over everything, and ask for prik nam pla — fish sauce with sliced chillies — on the side.
Nutrition
- Energy≈ 560 kcal / serving
- Protein24 g
- Carbohydrate72 g
- Fat18 g
Cooking this at home?