How to make Khao Pad (Thai Fried Rice) at home
Khao Pad, or Thai Fried Rice, is a delicious and popular Thai dish that can be made with various ingredients, making it a versatile and customizable meal. Here's a basic Khao Pad recipe:
Equipment
- Wok or large skillet A wok is the traditional choice for stir-frying, but a large skillet with high sides will work well too. Make sure it's large enough to accommodate all the ingredients without overcrowding.
- Spatula or Wok Turner: A spatula designed for stir-frying or a wok turner is essential for tossing and stirring the ingredients in the wok. It should have a flat edge to scrape the bottom of the pan easily.
- Cutting board and knife You'll need a cutting board and a sharp knife to chop and dice ingredients like garlic, onions, chilies, and vegetables.
- Measuring spoons Measuring spoons are handy for accurately portioning out ingredients like soy sauce, fish sauce, sugar, and pepper.
- Bowls and Plates: Have a few bowls and plates ready for holding prepped ingredients, cooked protein, and the final dish.
- Whisk or Fork: You'll need a whisk or a fork to scramble the eggs in the wok.
- Heat Source: Ensure you have a gas or electric stove or another heat source for cooking. Khao Pad is prepared quickly over high heat.
- Lid: Having a lid for your wok or skillet can be useful for covering the pan briefly to steam vegetables or finish cooking the rice.
- Rice Cooker: While not strictly a utensil, a rice cooker can make the task of cooking jasmine rice easier and more consistent.
- Microplane or Grater: If you're using fresh ginger or other aromatics, a microplane or grater can help you finely grate them.
- Tongs Tongs can be handy for moving ingredients around in the wok and for serving.
- Ladle A ladle can be useful for adding sauces or liquids to the wok.
Ingredients
- 2 cups cooked and cooled jasmine rice (day-old rice works best)
- 2 eggs
- 2-3 tbsp vegetable oil
- 3-4 cloves garlic, minced
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced bell peppers (red or green)
- 1/2 cup frozen peas
- 2-3 tbsp soy sauce
- 1-2 tbsp fish sauce (adjust to taste)
- 1 tsp sugar
- 1/4 tsp white pepper
- 1 cup protein like cooked and diced chicken, shrimp, pork or tofu optional
- chopped green onions, cilantro, lime wedges optional garnishes
Instructions
- Prepare the rice: Ideally, use day-old rice or rice that has been cooked and cooled in advance. Freshly cooked rice can be too moist for fried rice. Break up any clumps of rice with your fingers or a fork to separate the grains.
- Heat a large wok or skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan evenly.
- Add the minced garlic to the hot oil. Stir-fry for about 30 seconds or until fragrant, but be careful not to burn them.
- Add the diced onions and stir-fry for 1-2 minutes until they become translucent.
- If you're adding protein (chicken, shrimp, pork or tofu), push the onions to one side of the wok and add the protein to the other side. Cook until the protein is cooked through. If you're using pre-cooked protein, just add it at this stage.
- Add the diced carrots and bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften.
- Push all the ingredients to one side of the wok to create an empty space. Crack the eggs into the empty space and quickly scramble them.
- Once the eggs are cooked, mix them with the rest of the ingredients in the wok.
- Add the cooked rice to the wok and stir-fry everything together for a few minutes. Use a spatula or wok turner to break up any remaining clumps of rice.
- Add the frozen peas, soy sauce, fish sauce, sugar, and white pepper. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
- Taste the fried rice and adjust the seasonings if needed. You can add more soy sauce or fish sauce for extra flavor.
- If desired, garnish the Khao Pad with chopped green onions, cilantro, and lime wedges.
- Serve the Thai Fried Rice hot, either as a main dish or as a side to other Thai dishes.
Notes
- Preparation is Key: Have all your ingredients ready and within reach before you start cooking. Thai fried rice cooks quickly, so it's important to be organized.
- Use Jasmine Rice: Jasmine rice is the preferred choice for Thai fried rice due to its fragrance and texture. Long-grain rice can be a good substitute.
- Day-Old Rice: Using rice that has been cooked and cooled in the refrigerator for a few hours or overnight is crucial. It helps the grains firm up and prevents them from becoming mushy during stir-frying.
- High Heat: Use a high heat setting on your stove or burner to ensure that the ingredients cook quickly and evenly.
- Customize the Protein: You can use cooked chicken, shrimp, tofu, or a combination of these. If you're using raw protein, cook it first in the wok before adding the other ingredients.
- Don't Overload the Wok: Avoid overcrowding the wok with too many ingredients. Stir-frying works best when there's plenty of space for the ingredients to cook evenly.
- Seasoning: Be cautious with fish sauce and soy sauce as they can be quite salty. Start with a small amount and adjust to your taste.
- Vegetable Variations: Feel free to add or substitute vegetables based on what you have on hand or personal preference. Sliced mushrooms, broccoli florets, and baby corn are other popular choices.
- Garnishes: Fresh herbs like cilantro and Thai basil add a burst of flavor and freshness to the dish. Lime wedges provide a tangy contrast.
- Leftovers: Khao Pad makes great leftovers, and the flavors can even improve overnight in the fridge. Just reheat it in a wok or skillet with a touch of oil.
- Sauces and Condiments: Serve with additional condiments like Thai chili sauce, Sriracha, or sliced cucumbers in a sweet vinegar dressing for extra flavor options.