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onourkitchenisland

Khao Pad (Thai Fried Rice)

Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4 people
Course: Main Course
Ingredients Method Notes

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

Method
 

  1. Prepare garlic, shallot, vegetables and eggs so they are all ready as everything cooks quickly. Set aside.
  2. 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.
  3. 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.
  4. Add your desired mix of vegetables and fry until they are cooked through.
  5. 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.
  6. 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

Although I love this plain, sometimes I do like to throw in some shrimp.
If adding shrimp, I would devein them and set aside with the other ingredients. After the garlic and shallots are fragrant, I add them to pan fry until nicely browned on both sides. This takes about a minute on each side if small. After this, I remove them from the pan and set aside until the end where I add them back in while adjusting the seasoning.