Khao Pad
Khao pad, literally fried rice, is one of the most ordinary and most ordered dishes in Thailand, cooked in home kitchens and street-side woks with equal speed and made with whatever protein and vegetables happen to be on hand. It shares its wok-frying technique with Chinese fried rice, brought to Thailand by generations of Chinese immigrants, but has been thoroughly adapted with Thai fish sauce in place of soy sauce as the dominant seasoning. The one non-negotiable rule among Thai cooks is that the rice must be cold and a day old, since freshly steamed rice is too wet and clumps together in the wok instead of frying into separate, light grains. Served with cucumber slices, a wedge of lime and often a small dish of fish sauce with sliced chillies on the side, khao pad is street food at its most unpretentious.
Day-old rice, never fresh
Chilled, dried-out grains fry loose instead of clumping into mush.
High heat, constant motion
A screaming-hot wok keeps every grain separate and lightly charred.
Finished with lime
A squeeze of lime at the table lifts the whole plate.
Cucumber on the side
Cool raw cucumber is the classic counterpoint to the hot rice.
Ingredients 4 servings
- 3 cups cooked jasmine rice, cold or day-old
- 200g chicken breast or shrimp, cut into small pieces
- 2 eggs, lightly beaten
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 tomato, cut into wedges
- 2 tbsp Thai fish sauce
- 1 tbsp light soy sauce, plus a pinch of sugar
- 2 spring onions, sliced, plus cucumber slices and lime wedges, to serve
How to make it
- 1Break up the cold cooked rice with your hands or a fork so no clumps remain, since day-old rice fries far better than freshly steamed rice.
- 2Heat oil in a wok over high heat, add the garlic and fry for a few seconds until fragrant but not browned.
- 3Push the garlic to one side, pour in the beaten eggs and scramble briefly, then add the chicken or shrimp and stir-fry until nearly cooked through.
- 4Add the diced onion and stir-fry for a minute until it softens slightly at the edges.
- 5Tip in the rice and toss constantly over high heat, breaking up any lumps, until every grain is coated and heated through.
- 6Season with the fish sauce, soy sauce and sugar, tossing well so the seasoning spreads evenly rather than pooling in one spot.
- 7Fold in the tomato wedges and spring onions for the last minute of cooking, then serve hot with cucumber slices and a wedge of lime on the side.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
