Photo: User:Mattes · Public domain
Khao Pad (Fried Rice)
Thai fried rice: day-old rice stir-fried with meat and egg in fish sauce, served with lime. A 15-minute one-wok way to use up rice — the final squeeze of lime is what makes it Thai.
Ingredients
- Cooked rice (cold) · day-old is best2 bowls
- Chicken (or shrimp/pork) · bite-size150 g
- Eggs2
- Garlic · minced2 cloves
- Onion · sliced0.5
- Tomato · optional0.5
- Scallions · sliced2
- Cooking oil2 tbsp
- Seasoning
- Fish sauce1.5 tbsp
- Soy sauce1 tbsp
- Sugar0.5 tsp
- White pepper1 to taste
- To serve
- Lime · essential0.5
- Cucumber1 to serve
Steps
- ⏲ 1 min
Stir the seasoning (fish sauce, soy, sugar, pepper) together in a small bowl. Break up the rice ahead of time.
- ⏲ 3 min
Heat a wok over high heat with oil and cook the garlic and meat.
- ⏲ 2 min
Push to one side, pour in the beaten eggs and lightly scramble, then add the onion.
- ⏲ 3 min
Add the cold rice and stir-fry over high heat, pressing and spreading it so it stays fluffy.
- ⏲ 1 min 30 sec
Drizzle in the seasoning to coat the rice evenly, then add the tomato and scallions and toss 30 seconds.
- ⏲ 1 min
Plate with lime and cucumber. Squeeze the lime over just before eating (this is key).
Tips & Variations
Variations
- Shrimp (kung): Make it with shrimp for a clean version.
- Kraphao-style: Load in basil and chili for a spicy take.
- Pineapple fried rice: Add pineapple and cashews for sweetness.
- Vegetarian: Tofu and veg, with soy sauce instead of fish sauce.
Tips
- Use cold, day-old rice so it fries up fluffy, not mushy.
- Stir-fry fast over high heat, pressing and spreading the rice.
- Season with fish sauce — it's the salty-umami backbone.
- A final squeeze of lime is the identity of Thai fried rice (don't skip).
- Prep everything first and cook fast for that wok flavor.
The basics behind this dish
- Cooking Rice: Rinsing, Ratios, and RestingHow far you rinse, how much water, and the ten minutes of resting decide the texture. And for fried rice or risotto, the rules invert.
- Browning and the Maillard ReactionMeat fails to brown for one of three reasons: it is wet, the pan is cool, or you put too much in at once. Plus how the brown film stuck to the pan becomes your sauce.
- Cooking Meat: Temperature, Resting, and Cutting Against the GrainDoneness is a core temperature, not a number of minutes. What resting actually does, how to handle a thick cut, and why the direction you slice changes the texture.
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