5.0 from 189 votes
Khao Pad (Thai fried rice)
This recipe for Khao Pad is flavoursome, healthy and super quick to make. It's ideal for using up leftover rice. It's fresh, healthy and filling and great to add to your list of quick weekday dinners.
Prep Time
15 mins
Total Time
15 mins
Servings: 4 small servings, 3 medium servings oror 2 large servings
Calories: 380 kcal
Course:
Side Dish , Main Course , Snacks
Cuisine:
Thai
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic this equates to roughly 3 fat garlic cloves.
- 1 teaspoon grated ginger or finely sliced
- 2 eggs
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce and/or fish sauce
- 1 teaspoon sugar
- few pinches white pepper (to taste) or black pepper
- 800 grams cooked jasmine rice refrigerated overnight
- 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 chillies (optional) finely sliced
- 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.
Cup of Yum
Notes
- A good rule of thumb is that dry rice triples in weight when cooked. So, you'd be looking at roughly 270g of dry rice.
- Playing it safe is always a good move! Rounding up to 300g of dry rice ensures you've got a little extra wiggle room. Whether you end up with a bit over or under 800g of cooked rice, don't worry, it won't throw off the recipe much.
Nutrition Information
Calories
380kcal
(19%)
Carbohydrates
62g
(21%)
Protein
10g
(20%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
82mg
(27%)
Sodium
926mg
(39%)
Potassium
217mg
(6%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
351IU
(7%)
Vitamin C
19mg
(21%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4small servings, 3 medium servings oror 2 large servings
Amount Per Serving
Calories 380
% 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.