Thai · dinner
Thai Fried Rice (Khao Pad) A fragrant, savory Thai stir-fry built on day-old jasmine rice, garlic, eggs and a balance of fish sauce and oyster sauce, finished with fresh herbs and lime. It is quick, flexible, and a good way to use up leftover rice.
total 30 min
prep 15 min
cook 15 min
servings 4 Keep this recipe Add a copy of Thai Fried Rice (Khao Pad) to your Saucepan library.
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Back to 4 servings 4 cups day-old cooked jasmine rice, chilled, grains separated 1 lb boneless skinless chicken thigh or breast, diced or thinly sliced into bite-size pieces 2 tbsp neutral oil, such as peanut, canola or vegetable, plus more as needed 0.5 cup diced yellow onion 4 cloves garlic, minced 1 tsp fresh ginger, grated (optional) 2 eggs, lightly beaten 1 large carrot, finely shredded (optional) 2 tbsp fish sauce 1 tbsp oyster sauce 1 tsp soy sauce, light soy sauce, optional 1 tsp sugar 0.25 tsp white pepper, or black pepper 1 tsp lime juice, fresh 3 scallions, thinly sliced, white and green parts 0.25 cup fresh cilantro, roughly chopped 1 Thai bird's eye chili, sliced, optional lime wedges, to serve cucumber slices, to serve
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1 Step 1: Break up the cold rice with your hands so there are no clumps. Dice the chicken, onion and scallions, shred the carrot if using, and mince the garlic and ginger. Have everything ready before you start, since the dish cooks quickly.2 Step 2: Whisk the sauce ingredients together: fish sauce, oyster sauce, soy sauce, sugar, white pepper and lime juice. Whisk the eggs with a pinch of salt in a separate bowl.3 Step 3: Heat a large wok or nonstick skillet over medium-high heat with 1 tablespoon of oil. Add the chicken with a pinch of salt and stir-fry until just cooked through, about 4 to 5 minutes. Transfer to a plate.4 Step 4: Add a little more oil to the pan, then stir-fry the onion and carrot until softened, about 2 minutes. Push them aside, add the garlic and ginger, and cook until fragrant, about 30 seconds, then mix everything together.5 Step 5: Push the vegetables to one side, pour the beaten eggs into the empty space, and let them set for about 30 seconds. Scramble them gently until mostly cooked, then mix into the vegetables.6 Step 6: Add the cold rice and stir-fry over high heat, breaking up clumps, until every grain is coated in oil and heated through, about 3 to 4 minutes.7 Step 7: Return the chicken to the pan, pour the sauce over the rice, and toss well until evenly colored and hot, about 1 to 2 minutes. Stir in the scallions and chili if using.8 Step 8: Remove from the heat, sprinkle with cilantro, and serve hot with lime wedges and cucumber slices on the side.getsaucepan.com/r/a24f092b-92f6-5d6d-b6b2-0ce50fd47ff8
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