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–+ servings
thai fried rice dish

Khao Pad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Main
Cuisine Thai
Servings 4 servings

Equipment

  • 1 large wok or frying pan
  • 1 Spatula
  • 1 Knife
  • 1 Cutting board
  • 1 Bowl

Ingredients
  

  • 3 cups cooked jasmine rice preferably day-old
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1 small onion diced
  • 1/2 cup cooked chicken diced
  • 1/2 cup shrimp peeled and deveined
  • 2 eggs beaten
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper
  • 1/4 cup green onions chopped
  • 1/4 cup cilantro chopped
  • 1 lime cut into wedges

Instructions
 

  • Heat the wok over medium-high heat and add the vegetable oil.
  • Add minced garlic and diced onion to the wok and stir-fry until fragrant.
  • Add cooked chicken and shrimp to the wok and stir-fry until the shrimp turn pink.
  • Push the mixture to one side of the wok and add the beaten eggs, scrambling until cooked.
  • Mix the scrambled eggs with the chicken and shrimp mixture.
  • Add the cooked jasmine rice to the wok and stir well to combine.
  • Season the rice with soy sauce, fish sauce, sugar, and white pepper, stirring continuously.
  • Add chopped green onions and cilantro, then stir-fry everything together for another minute.
  • Remove the wok from heat and let the Khao Pad rest for 5 minutes before serving.
  • Serve hot with lime wedges on the side for squeezing over the fried rice.

Notes

For the best flavor, use day-old rice as it is drier and will absorb the flavors better without becoming mushy. Adjust the soy sauce and fish sauce to taste, and feel free to add more vegetables like peas or carrots for extra nutrition. Cooking quickly over high heat is key to achieving the characteristic smoky flavor of Khao Pad.
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