Thai Fried Rice (Khao Pad)
Thai Fried Rice (Khao Pad)
Ingredients
For the Chili-Garlic Paste
- 3 red chilies, such as bird's eye chilies, stemmed
- 4 garlic cloves, peeled
For the Fried Rice
- 1 pound boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 3 tablespoons cooking oil, plus more as needed
- 1/4 cup red shallots, finely diced, divided
- 2 large eggs
- 4 cups cooked jasmine rice, day-old and chilled is best
- 1 cup Chinese broccoli, chopped into 1-inch pieces
- 1 teaspoon chicken bouillon powder, or MSG-based seasoning
- 1/2 teaspoon white pepper
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1/2 cup fresh basil leaves, packed
- 1/4 cup spring onions, chopped
For Garnish
- 1/2 cucumber, sliced
- 1/2 tomato, sliced
Instructions
- 1
Prepare the chili-garlic paste: In a mortar and pestle, combine the red chilies and garlic cloves. Pound until a coarse paste forms. Set aside.
⏱️ 5 min
- 2
Heat a large wok over high heat until smoking. Add 2 tablespoons of cooking oil and swirl to coat the wok surface.
⏱️ 1 min
- 3
Add the diced chicken to the hot wok and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the cooked chicken from the wok with a slotted spoon and set aside, leaving the flavored oil in the wok.
⏱️ 4 min
- 4
Add 1 tablespoon of cooking oil to the wok if needed. Add the chili-garlic paste and half of the finely diced red shallots to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 5
Crack the two eggs directly into the wok with the aromatics. Scramble the eggs quickly until just set, breaking them into small pieces.
⏱️ 1 min
- 6
Add the cooked jasmine rice to the wok. Increase heat to maximum and stir-fry vigorously, breaking up any clumps and ensuring the rice is well combined with the aromatics and eggs. Continue to stir-fry for 3-4 minutes, allowing the rice to get slightly toasted and develop 'wok hei'.
⏱️ 4 min
- 7
Return the cooked chicken to the wok. Add the chopped Chinese broccoli, chicken bouillon powder, white pepper, dark soy sauce, and fish sauce. Stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and the broccoli is tender-crisp.
⏱️ 3 min
- 8
Add the fresh basil leaves and chopped spring onions. Give a final, rapid stir-fry for about 30 seconds to combine and wilt the basil.
⏱️ 1 min
- 9
Remove the fried rice from the heat. Stir in the remaining finely diced red shallots just before serving.
⏱️ 1 min
- 10
Serve the Thai fried rice immediately, garnished with fresh cucumber and tomato slices.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Fried Rice (Khao Pad)
Ingredients
For the Chili-Garlic Paste
- 3 red chilies, such as bird's eye chilies, stemmed
- 4 garlic cloves, peeled
For the Fried Rice
- 1 pound boneless, skinless chicken thighs, diced into 1/2-inch pieces
- 3 tablespoons cooking oil, plus more as needed
- 1/4 cup red shallots, finely diced, divided
- 2 large eggs
- 4 cups cooked jasmine rice, day-old and chilled is best
- 1 cup Chinese broccoli, chopped into 1-inch pieces
- 1 teaspoon chicken bouillon powder, or MSG-based seasoning
- 1/2 teaspoon white pepper
- 1 tablespoon dark soy sauce
- 1 tablespoon fish sauce
- 1/2 cup fresh basil leaves, packed
- 1/4 cup spring onions, chopped
For Garnish
- 1/2 cucumber, sliced
- 1/2 tomato, sliced
Instructions
- 1
Prepare the chili-garlic paste: In a mortar and pestle, combine the red chilies and garlic cloves. Pound until a coarse paste forms. Set aside.
⏱️ 5 min - 2
Heat a large wok over high heat until smoking. Add 2 tablespoons of cooking oil and swirl to coat the wok surface.
⏱️ 1 min - 3
Add the diced chicken to the hot wok and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove the cooked chicken from the wok with a slotted spoon and set aside, leaving the flavored oil in the wok.
⏱️ 4 min - 4
Add 1 tablespoon of cooking oil to the wok if needed. Add the chili-garlic paste and half of the finely diced red shallots to the wok. Stir-fry for 1 minute until fragrant.
⏱️ 1 min - 5
Crack the two eggs directly into the wok with the aromatics. Scramble the eggs quickly until just set, breaking them into small pieces.
⏱️ 1 min - 6
Add the cooked jasmine rice to the wok. Increase heat to maximum and stir-fry vigorously, breaking up any clumps and ensuring the rice is well combined with the aromatics and eggs. Continue to stir-fry for 3-4 minutes, allowing the rice to get slightly toasted and develop 'wok hei'.
⏱️ 4 min - 7
Return the cooked chicken to the wok. Add the chopped Chinese broccoli, chicken bouillon powder, white pepper, dark soy sauce, and fish sauce. Stir-fry for another 2-3 minutes, ensuring all ingredients are well combined and the broccoli is tender-crisp.
⏱️ 3 min - 8
Add the fresh basil leaves and chopped spring onions. Give a final, rapid stir-fry for about 30 seconds to combine and wilt the basil.
⏱️ 1 min - 9
Remove the fried rice from the heat. Stir in the remaining finely diced red shallots just before serving.
⏱️ 1 min - 10
Serve the Thai fried rice immediately, garnished with fresh cucumber and tomato slices.
⏱️ 1 min