Khao Pad (Thai Fried Rice)
About this time last year, we were in Krabi, Thailand, for some much needed down time. We are abundantly aware that Thailand has so much history, culture, nature and excitement to explore, but this time we chose the location mainly because it checked a few of our boxes. Convenience, comfort, relaxation, minimal movement and good food… is that not how you plan your vacations?
We took in the sunsets, the clear waters and the lime stone cliffs. We spent time lazing by the pool, relaxing with the best massages and swinging under the palm trees. We devoured all the usual culprits including Pad Thai, Tom Yum, Mango Sticky Rice, the list goes on. We definitely weren’t disappointed.
If you can’t already tell, I’m daydreaming about a sweet escape. But I digress. Oddly enough, we came back with one thing on our mind…
Khao Pad (Thai Fried Rice). What makes it taste so good? How is it different to our regular fried rice?
This is one dish that seems to be available all over Thailand, from street stalls to hotel restaurants. Variations with shrimp, chicken, pork or beef are typically available. My personal favourite is plain (with lots of egg), or with shrimp (Khao Pad Goong). A seemingly simple dish, it is packed with flavour and leaves you feeling immensely satisfied.
We came home, we made our egg fried rice. I won’t go there, for the slimmest risk of Uncle Roger’s intense criticism. It didn’t quite hit the spot, so we were on a mission to get to the bottom of it. Turns out, fish sauce did the trick!
Fish sauce (nam pla in Thai) is made of small fish, such as black anchovies, fermented between layers of salt in wooden barrels. The result is a wonderfully salty, slightly fishy liquid we know as fish sauce available at most supermarkets. As with most things, quality varies. In its most unadulterated form it is fish and salt. Some versions will contain MSG, extracts, preservatives or colouring.
It is both used in cooking and as a condiment at the table. This is not an ingredient I grew up with, but have added as a kitchen staple after trying Thai and Vietnamese dishes.
Disclaimer, I don’t claim for this to be an authentic Thai recipe. However, it definitely transported us back to the poolside in Krabi. Enjoying a big, steaming plate of Khao Pad Goong between swims.
Khao Pad (Thai Fried Rice)
Ingredients
- 3 Cups Cooked jasmine rice Day old, stored in the fridge is best
- 1½ Cup Assorted vegetables E.g. Chopped cabbage, kai lan, carrots, peas or corn. Same, small size will allow them to cook fast and evenly. For a quick meal you can use frozen mixed vegetables, defrosted
- 3 Cloves Garlic Finely chopped
- 1 Shallot
- 1 Tomato Chopped, or a handful of cherry tomatoes, halved
- 1 tbsp Cooking Oil
- 3 tbsp Fish Sauce Or to taste. Different brands may have different strength / flavour profile
- 1 tbsp Light Soya Sauce
- Pinch of Brown Sugar
- 3 Large Eggs Cracked into a bowl and whisked for a good minute with some fish sauce and white pepper if you'd like.
- Salt & White Pepper to taste
- Squeeze of Lime
To serve
- 1 Scallion Sliced
- Thai Bird Chili Or Chili Padi
- Fish Sauce
- Lime Wedges
Instructions
- Prepare garlic, shallot, vegetables and eggs so they are all ready as everything cooks quickly. Set aside.
- Heat oil on high in a wok. A non-stick frying pan will work fine as well. Add shallots and garlic. Cook for 30 – 45 seconds until fragrant. Add tomatoes and allow to caramelise slightly.
- Add the cooked rice, and mix through. Spread out over the base of the wok or pan. Season with fish sauce, light soya sauce and a pinch of brown sugar. Mix well and fry a while longer.
- Add your desired mix of vegetables and fry until they are cooked through.
- Move rice around the sides of your wok or pan to make a space in the middle for the egg. Turn down the heat to low – medium and add the eggs. Allow to set slightly (20 – 30 seconds) before slowly scrambling into egg ribbons. Once it is almost set, mix everything back together.
- Season with salt, white pepper, a squeeze of lime and mix well. Adjust any of the other seasoning to taste and serve hot with a wedge of lime, scallions and a side sauce of sliced chili with fish sauce.
Notes
