Khao Pad (Thai fried rice)
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
4 small servings, 3 medium servings oror 2 large servings
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Calories
380 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Thai
Khao Pad (Thai fried rice)
Description
Khao Pad (Thai fried rice) combines refrigerated jasmine rice with sautéed garlic and ginger to build a flavorful base. Soft-set scrambled eggs are incorporated early to create pockets of richness amid the rice grains. Light soy and oyster sauce bring umami depth while a touch of sugar and pepper balance the savory notes. Fresh spring onions and coriander add brightness and herbal freshness. Optional red chili offers a mild heat contrast. Cooking the rice quickly over medium-high heat preserves its texture without becoming mushy. Lime wedges served alongside provide a citrusy accent that cuts through the savory flavors.
The rice is best prepared a day ahead and kept cold, so the grains separate well during frying. This method ensures each grain fries evenly without clumping. The combination of soy and oyster sauce gives a complex but balanced seasoning layer. The brief scrambling of the eggs creates tender curds that soften the overall texture. Chopped spring onions and coriander finish the dish with an herbal lift and color contrast. Adding sliced chili is optional depending on heat preference.
This fried rice stands well on its own or as an accompaniment to other Thai dishes. The lime wedges squeezed over just before eating sharpen the flavors, enriching the experience. The recipe scales easily for multiple servings and suits a home-cooked meal where quick execution and familiar ingredients are preferred.
When preparing, have sauces and chopped ingredients ready to maintain a fast cook time. Using rice cooked and chilled overnight improves texture and prevents clumping. A balance of seasonings and fresh herbs is key to recreating this classic style of Thai fried rice at home.
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons garlic this equates to roughly 3 fat garlic cloves, minced
- 1 teaspoon ginger or finely sliced, grated
- 2 egg
- 3 tablespoons soy sauce light
- 1 tablespoon oyster sauce and/or fish sauce
- 1 teaspoon sugar
- white pepper or black pepper, few pinches, to taste
- 800 grams jasmine rice refrigerated overnight, cooked
- 50 grams spring onions Finely sliced. Use both green and white parts. This equates to roughly 3-4 medium spring onions.
- 2 heaped tablespoons Coriander chopped
- 1-2 red chili finely sliced, optional
- lime wedges for serving
Instructions
- Measure out your sauces and have all your chopped ingredients ready. This is a fast-cooking dish, so it's helpful to have everything at the ready.
- In a large frying pan or wok, heat the oil over medium-high heat.
- Add the chopped garlic and ginger and fry until you see a few specks of garlic browning.
- Break the eggs into the pan and let them sit for a few seconds until they just start to set a little.
- Using your spatula, break the eggs up and move them around the pan quickly to prevent sticking and too rapid browning.
- Cook the eggs until they are soft-set and avoid over-scrambling them. This should not take much longer than 30 seconds from when you broke the eggs into the pan.
- Add the soy and oyster sauce, pepper and sugar. Tip all the cold, cooked rice into the pan as well.
- Still over medium-high heat and working quickly, move the rice around the pan, breaking it up and combining it with the rest of the ingredients. Stir until the rice is hot throughout.
- Remove the pan from the heat and add the spring onions, chopped coriander and optional chopped chilli.
- Stir your fresh additions through the rice and serve immediately with a wedge of lime on the side.
Notes
- Cook and refrigerate rice at least overnight for best frying texture.
- Prepare and measure sauces and ingredients before cooking as the dish cooks quickly.
- Lime wedges add a fresh citrus element when serving.
- The recipe uses about 270g dry rice to yield roughly 800g cooked rice; slight variations in rice weight will not substantially affect the outcome.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4small servings, 3 medium servings oror 2 large servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 62g | 21% |
| Protein | 10g | 20% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 926mg | 39% |
| Potassium | 217mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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