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Thai Fried Rice (Khao Pad) Recipe

 














Ingredients

  • For the Fried Rice:
    • 3 cups cooked jasmine rice (preferably day-old)
    • 2 tablespoons vegetable oil
    • 2 cloves garlic, minced
    • 1 small onion, chopped
    • 1 cup mixed vegetables (carrots, peas, and corn)
    • 2 eggs, beaten
    • 1 cup cooked protein (shrimp, chicken, or tofu), diced
    • 3-4 green onions, sliced
    • 2-3 tablespoons soy sauce
    • 1 tablespoon oyster sauce (optional)
    • 1 teaspoon sugar
    • Salt and pepper, to taste
    • Lime wedges, for serving
    • Fresh cilantro or basil, for garnish

Instructions

  1. Prepare the Rice:

    • If using freshly cooked rice, spread it out on a baking sheet and let it cool for about 30 minutes to dry out a bit. Day-old rice is ideal for fried rice as it’s less sticky.

  2. Heat the Oil:

    • In a large skillet or wok, heat the vegetable oil over medium-high heat.

  3. Cook the Aromatics:

    • Add the minced garlic and chopped onion to the pan. Sauté for about 1-2 minutes until fragrant and the onions are translucent.

  4. Add Vegetables:

    • Add the mixed vegetables and stir-fry for another 2-3 minutes until they are tender.

  5. Scramble the Eggs:

    • Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until fully cooked, then mix with the vegetables.

  6. Combine the Rice:

    • Add the cooked rice to the skillet, breaking up any clumps. Stir well to combine with the vegetables and eggs.

  7. Add Protein:

    • Add the cooked protein (shrimp, chicken, or tofu) to the rice and stir until heated through.

  8. Season the Rice:

    • Pour in the soy sauce, oyster sauce (if using), and sugar. Mix well and cook for another 2-3 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

  9. Finish:

    • Stir in the sliced green onions and remove from heat.

  10. Serve:

    • Serve the Thai fried rice hot, garnished with fresh cilantro or basil and lime wedges on the side.

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