Khao Pad (Thai Fried Rice)

Name: Khao Pad (Thai Fried Rice)
Total time: 20 min
Yield: 2
Cuisine: Thai (Central)
Ingredients: 3 cups Cooked jasmine rice, a day old and cold; 200 g Chicken breast or prawns, in small pieces; 2 Eggs; 3 Garlic cloves, chopped; ½ Onion, sliced; 1 Tomato, in wedges; 50 g Chinese broccoli stems or spring onion, chopped; 1.5 tbsp Fish sauce; 1 tsp Light soy sauce; 1 tsp Sugar; ½ tsp White pepper; 3 tbsp Neutral oil; 1 plate Cucumber slices, lime wedges and coriander, to serve; 1 saucer Prik nam pla: 3 tbsp fish sauce, 3 bird's-eye chillies sliced, 1 garlic clove sliced, juice of ½ lime

Day-old jasmine rice tossed in a hot wok with egg, garlic, onion, a few tomato wedges and chicken or prawns, seasoned with fish sauce and a little soy, then served with cucumber, lime and a saucer of prik nam pla — chillies in fish sauce — to spoon over. Lighter and looser than Chinese fried rice, and on every menu in the country.

Source

Recette de Central Thai home kitchens · 🏺 Traditionnel · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · the everyday fried rice — An ownerless everyday dish, so no cook is credited. The cited article confirms Thai fried rice (khao phat) as a central Thai fried rice made with jasmine rice, normally containing meat (chicken, shrimp or crab), egg, onion, garlic and sometimes tomato, seasoned with soy sauce, sugar, salt and fish sauce, and served with cucumber, tomato, lime, spring onion, coriander and phrik nam pla. The sequence, timings and quantities are this book's own.

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ThaiFood Mark Wiens Pailin's Kitchen

⏱ 20 min🍽 2 portions🔥 560 kcal🇹🇭 Thaïlande🌶️

Sans produits laitiersSans fruits à coque

Étapes

Mix the prik nam pla in a saucer and set aside. Break the cold rice up with wet hands so there are no lumps.
Heat the oil in a wok until smoking. Fry the garlic 10 seconds, add the chicken or prawns and stir-fry 2 minutes.
Push everything to one side, crack in the eggs and scramble them in the oil 30 seconds until just set, then mix through.
Add the rice and toss hard 2 minutes, pressing it against the wok, until every grain is hot and separate. Add the fish sauce, soy, sugar and pepper and toss 1 minute more.
💡 Cold rice, and only cold rice. Fresh rice steams into paste. Yesterday's rice has dried at the surface and fries into separate grains — this is why every Thai kitchen cooks too much rice on purpose.
Add the onion, tomato and greens for the last 30 seconds — they should stay crisp. Plate with cucumber, lime and coriander, and the prik nam pla alongside to spoon over as you eat.

💡 Astuces

Squeeze the lime over the whole plate before the first bite. The rice is seasoned mild on purpose; the lime and the prik nam pla are where each person sets their own heat and sourness.
Khao pad sapparot — with pineapple, cashews and curry powder, served in the shell — is the tourist version. Khao pad kai, plain with chicken, is what Thais order.