Khao Pad (Thai Fried Rice)

1. 1

   Prepare ingredients

   Chop the garlic and shallots finely. Slice the green onions into small rounds and coarsely chop the cilantro leaves. If using day-old rice from the refrigerator, break up any large clumps with your hands. Beat the eggs in a small bowl. If adding protein, cut into bite-sized pieces and set aside.

   5m

   Tips:

   • • Use truly cold rice - this is crucial for preventing mushy fried rice
   • • Prep all ingredients before starting to cook as the stir-frying happens quickly
2. 2

   Sauté aromatics

   Heat a wok or large skillet over medium-high heat. Add 2 tablespoons of oil and swirl to coat. Once the oil is shimmering and hot, add the minced garlic and chopped shallots. Stir-fry for about 30-60 seconds until fragrant and the shallots turn translucent. Be careful not to burn the garlic.

   1m

   Tips:

   • • The wok should be very hot before adding ingredients
   • • If adding protein, cook it now until done, then push to the side
3. 3

   Stir-fry the rice

   Add the chilled jasmine rice to the wok, breaking up any remaining clumps. Stir-fry vigorously, tossing and mixing the rice with the aromatics for 2-3 minutes. Add the fish sauce and soy sauce, continuing to stir-fry and mix everything together thoroughly until the rice is evenly coated and heated through.

   4m

   Tips:

   • • Use a scooping and flipping motion to keep rice moving constantly
   • • The rice should start to get slightly crispy at the edges
4. 4

   Scramble the eggs

   Push all the rice to the sides of the wok, creating a well in the center. Add 1 tablespoon of oil to the center and let it heat for a moment. Pour the beaten eggs into the center and let them cook for 5-10 seconds, then scramble with your spatula. Once the eggs are mostly cooked but still slightly runny, mix them thoroughly into the rice.

   2m

   Tips:

   • • Don't overcook the eggs - they'll finish cooking with the residual heat
   • • Break up the eggs into small pieces as you mix them in
5. 5

   Add herbs and finish

   Add the sliced green onions and chopped cilantro to the wok. Give everything a quick toss to combine, then immediately remove the wok from the heat. The residual heat will wilt the herbs slightly without overcooking them, preserving their fresh color and flavor. Taste and adjust seasoning with more fish sauce or soy sauce if needed.

   1m

   Tips:

   • • Act quickly once herbs are added to prevent them from browning
   • • A dash of white pepper at this stage adds authentic flavor
6. 6

   Serve

   Plate the fried rice while hot. Serve with lime wedges on the side, sliced cucumber, a sprinkle of ground white pepper, and most importantly, prik nam pla (fish sauce with sliced Thai chilies) for guests to adjust heat and flavor to their preference.

   2m

   Tips:

   • • The lime juice should be squeezed over just before eating
   • • In Thailand, this is often served with a fried egg on top

• •Use day-old refrigerated rice for the best texture - freshly cooked rice will turn mushy
• •The key to great fried rice is high heat and constant movement in the wok
• •Don't overcrowd the wok - if making large quantities, cook in batches
• •Traditional Thai fried rice doesn't include vegetables like peas and carrots, keeping the focus on the rice and aromatics
• •If shrimp heads are available, fry them first to extract the flavorful orange oils, then remove before adding other ingredients
• •Remove from heat immediately after adding fresh herbs to preserve their bright color and fresh flavor
• •Prik nam pla (chilies in fish sauce) is essential - it's what makes Thai fried rice distinctly Thai

• •
  Prik Nam Pla (chilies in fish sauce) - essential condiment
• •
  Tom Yum soup
• •
  Thai iced tea (Cha Yen)
• •
  Som Tam (papaya salad)
• •
  Satay skewers
• •
  Cucumber slices and tomato wedges
• •
  Fried egg (Kai Dao) on top

Khao Pad represents Thailand's adaptation of Chinese fried rice techniques, becoming a cornerstone of Thai cuisine. The dish reflects centuries of Chinese influence on Thai cooking, particularly in central Thailand and Bangkok. Unlike its Chinese predecessor, Thai fried rice evolved to incorporate distinctly Thai flavors - fish sauce instead of just soy sauce, the brightness of lime, and the essential accompaniment of prik nam pla (chilies in fish sauce). The dish gained massive popularity as Thai street food culture flourished in the 20th century, becoming one of the most accessible and beloved dishes throughout Thailand. It's now served everywhere from humble street carts to high-end restaurants, with each cook adding their personal touch while maintaining the fundamental characteristics that make it recognizably Thai.

What makes Khao Pad authentically Thai, distinct from Chinese or other Asian fried rice variants, are several key elements: (1) The use of fragrant jasmine rice, which provides a distinctive floral aroma; (2) Fish sauce as a primary seasoning agent alongside or instead of just soy sauce; (3) The mandatory serving with lime wedges - the squeeze of lime juice is crucial and should be applied by the diner just before eating; (4) Prik nam pla (พริกน้ำปลา) served tableside, allowing diners to adjust heat and saltiness - this condiment of fish sauce mixed with thinly sliced Thai bird's eye chilies and sometimes lime juice is perhaps the most defining Thai element; (5) Fresh herbs added at the very end and barely cooked - green onions and cilantro should remain bright and fresh, not wilted; (6) Ground white pepper rather than black pepper; (7) The absence of mixed vegetables like peas and carrots that are common in American Chinese versions - traditional Thai fried rice keeps it simple, focusing on the rice, eggs, aromatics, and choice of protein; (8) When made with shrimp, authentic versions often use shrimp with heads on, frying the heads first to extract their flavorful orange oils. The dish should have distinct, separated grains of rice with a slightly smoky flavor from high-heat wok cooking, balanced salty-savory taste, and bright fresh notes from the herbs and lime.