Khao Pad (Thai Fried Rice with Chicken)

Name: Khao Pad (Thai Fried Rice with Chicken)
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 Eggs; 1 Onion, small, sliced; 2 cloves of Garlic, finely chopped; 2 tbsp Neutral Oil, vegetable or peanut; 1 1/2 tbsp Fish Sauce; 1 tbsp Light Soy Sauce; 1 tbsp Oyster Sauce; 2 cups Cooked Jasmine Rice, day-old, cooled; 250g Chicken (Breast/Thigh), thinly sliced; 1 tsp Sugar; 1/4 tsp White Pepper, ground; 1 Lime, cut into wedges; 1 Tomato, small, cut into wedges; 1/2 Cucumber, sliced; 2 Scallions, sliced; 3 sprigs of Coriander Leaves; 2 tbsp Fish Sauce; 1 1/2 Thai Bird's Eye Chilis, finely sliced; 1 tsp Lime Juice

Khao Pad is a fragrant, wok-tossed Thai fried rice studded with tender pieces of chicken, bright herbs and a hint of lime. Each bite balances savory fish and oyster sauces with a touch of sweetness and fresh crunch from cucumber and tomato — a quick, satisfying home-style meal.

Khao Pad is a fragrant, wok-tossed Thai fried rice studded with tender pieces of chicken, bright herbs and a hint of lime. Each bi... Show more

Traditional Thai Recipe

Health Grade

C- · Balanced

Rating

4.2

Time

30 min

Price

1,49 €

Calories

733 kcal

quick

easy

meal prep

one pot

Method

Prep the ingredients

Slice the onion thinly, finely chop the garlic, and slice the chicken breast or thigh as thinly as you can. Break up the cooked jasmine rice with your fingers or a spoon so it’s loose and ready to fry. Then prep the garnishes: slice the scallions, cucumber, and tomato, cut the lime into wedges, pick the coriander leaves from the stems, and finely slice the Thai bird's eye chili.

Mix the sauce

Stir together 1.5 tbsp of the fish sauce, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 0.2 tsp white pepper in a small bowl until the sugar dissolves. Keep this seasoning sauce close to the stove so you can add it in one go.

Heat the pan

Set a large skillet over medium-high heat and add 1 tbsp of the neutral oil. Heat it until it shimmers and slides easily across the surface.

Scramble the eggs

Crack the eggs into a bowl and beat them lightly, then pour them into the hot pan and stir gently with a spatula, letting them form soft curds. Cook for 1 minute, just until they are barely set, then scoop them onto a plate.

Cook the chicken

Add the remaining 1 tbsp of the neutral oil, then stir-fry the chicken until it turns opaque and starts picking up a little color, 3 minutes. Add the onion and garlic, and keep tossing for 1 minute more until the onion softens and the garlic smells fragrant.

Fry the rice

Add the cooked jasmine rice and press out any clumps with the spatula, then pour in the sauce. Toss constantly, scraping the bottom of the pan, until every grain is coated and the rice turns glossy and lightly toasted. Fold the eggs back in, add the scallions, and keep stir-frying for 2 minutes so everything is hot and the flavors come together.

Mix the prik nam pla

Stir together 2 tbsp fish sauce, the lime juice, and the sliced bird's eye chili in a small bowl to make prik nam pla.

Garnish and serve

Pile the fried rice onto plates and top with the cucumber, tomato, lime wedges, scallions, and coriander leaves. Serve the prik nam pla alongside so everyone can add extra salty, spicy brightness at the table.