Thai Fried Rice (Khao Pad)

If you’re looking for a quick, delicious dinner that brings back memories of vibrant street food, you’ve come to the right place! This Thai Fried Rice (Khao Pad) recipe is not only easy to whip up but also bursting with flavor. Whether it’s a busy weeknight or a cozy family gathering, this dish fits perfectly into any occasion. With simple ingredients and just one pan, you’ll find yourself savoring every bite while reminiscing about far-off places.

Why You’ll Love This Recipe

• Incredibly Flavorful: Each ingredient works in harmony, bringing depth and brightness to your palate.
• Quick and Easy: In less than 30 minutes, you can create a satisfying meal without fuss.
• Customizable: Feel free to swap in your favorite veggies or protein options for a personal touch.
• Family-Friendly: Kids love it, and it’s an excellent way to sneak in vegetables!
• Perfect for Meal Prep: Make a big batch and enjoy leftovers for lunch or dinner throughout the week.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! You might already have most of these in your kitchen. Trust me; these items are the secrets to an authentic Thai Fried Rice (Khao Pad).

For the Base

• cold jasmine rice
• egg
• chicken, shrimp, or tofu

Aromatics and Vegetables

• garlic
• carrot
• bell pepper
• frozen peas

Sauces and Seasonings

• soy sauce
• fish sauce
• sugar
• lime

Fresh Herbs

• green onion
• cilantro

Cooking Oil

• oil (neutral with a high smoke point)

Variations

One of the best things about this Thai Fried Rice (Khao Pad) is its flexibility! You can easily adapt it based on what you have on hand or your taste preferences.

• Swap the protein: Use leftover chicken, shrimp, or tofu depending on your mood!
• Add some fruit: Pineapple cubes add a sweet twist—perfect for summer vibes!
• Boost with herbs: Toss in fresh Thai basil at the end for an aromatic punch.
• Make it spicy: Include sliced chilies during cooking or serve with Sriracha on the side.

How to Make Thai Fried Rice (Khao Pad)

Step 1: Prepare the Rice

Start by breaking up any clumps of cold jasmine rice. This step is crucial because day-old rice will fry beautifully without turning mushy. If your rice is too fresh, leave it uncovered in the fridge for a bit to dry out.

Step 2: Heat the Pan

Heat your wok or wide pan until it’s hot enough that a drop of water dances across the surface. This high heat helps achieve that signature stir-fry char and keeps everything crisp.

Step 3: Cook the Aromatics

Add 1 tablespoon of oil to the hot pan and toss in smashed garlic. Let it sizzle for about five seconds—just long enough for those fragrant oils to release without burning.

Step 4: Add Your Protein

Now, toss in your choice of protein—chicken, shrimp, or tofu—and stir until just cooked through. This adds heartiness and ensures each bite of fried rice is satisfying.

Step 5: Scramble the Egg

Push everything aside to create space in the pan. Pour in the beaten egg and let it set for about 20 seconds before scrambling it loosely. This creates soft curds that blend beautifully into the rice later.

Step 6: Stir in Vegetables

Add your chopped carrots, bell pepper, and frozen peas next. Give them about thirty seconds of loud sizzling; this helps retain their crunch while infusing everything with flavor.

Step 7: Incorporate Rice and Sauces

Now it’s time for the star—toss in your cold jasmine rice! Splash soy sauce and fish sauce around the edges so they sizzle before mixing everything together. Sprinkle sugar over top as you stir; this balances out flavors perfectly.

Step 8: Finish It Off

Keep stirring until everything is heated through and jumping with excitement! Off heat, squeeze half a lime over the top and fold in green onion and cilantro for that bright finish. Give it a taste—if you need more saltiness, add fish sauce by dashes as needed.

Cooking this dish should feel like second nature after just one try! The aromas will transport you back to bustling Bangkok streets every time you make it. Enjoy your meal!

Pro Tips for Making Thai Fried Rice (Khao Pad)

Making a perfect Khao Pad is all about the details—here are some tips to help you nail it every time!

• Use day-old rice: Freshly cooked rice can be too moist and clump together. Letting it cool in the fridge overnight allows it to dry out, making it perfect for frying.
• Get the pan hot: A hot wok or skillet is essential for achieving that desirable stir-fry char. Heat it until water droplets dance across the surface before adding your ingredients.
• Keep things moving: Stir constantly while cooking to ensure even frying and prevent sticking. This also helps achieve that lovely texture without steaming the rice.
• Don’t skip the fish sauce: It adds a unique depth of flavor that enhances the dish. Just a splash goes a long way in bringing everything together without tasting overly fishy.
• Experiment with proteins: Whether you prefer chicken, shrimp, or tofu, feel free to mix it up! Each protein brings its own unique flavor and texture that can transform your fried rice experience.

How to Serve Thai Fried Rice (Khao Pad)

Serving Thai Fried Rice is more than just plating—it’s about creating an inviting experience for your meal. Here are some ideas to elevate your presentation!

Garnishes

• Fresh herbs: A sprinkle of chopped cilantro or Thai basil adds a burst of color and freshness that brightens each bite.
• Lime wedges: Serve with lime wedges on the side for an optional zesty squeeze that enhances the flavor profile.
• Chili flakes: For those who enjoy a little heat, a pinch of chili flakes or sliced fresh chilies can add an exciting kick.

Side Dishes

• Thai Cucumber Salad: A refreshing mix of cucumbers, vinegar, sugar, and chili that complements the savory richness of fried rice.
• Spring Rolls: These crispy appetizers filled with vegetables or shrimp provide a delightful crunch and contrast in texture.
• Tom Yum Soup: This aromatic soup packed with herbs and spices offers a warm, tangy balance to your meal.
• Stir-Fried Vegetables: Quick-cooked seasonal veggies lightly tossed in soy sauce keep things colorful and nutritious alongside your Khao Pad.

With these serving suggestions, your Thai Fried Rice will not only taste amazing but also look absolutely stunning on your dinner table! Enjoy every delicious bite!

Make Ahead and Storage

This Thai Fried Rice (Khao Pad) is perfect for meal prep! You can whip up a big batch and savor the deliciousness throughout the week. Plus, it’s quick to reheat, making it a fantastic option for busy days.

Storing Leftovers

• Allow the fried rice to cool completely before storing.
• Transfer to an airtight container.
• Refrigerate for up to three days.

Freezing

• Divide the cooled fried rice into portions and pack in zip-top bags.
• Press out as much air as possible before sealing.
• Freeze for up to one month.

Reheating

• For best results, reheat in a skillet over medium heat with a splash of water, covered for one minute, then toss until heated through.
• You can also use a microwave; just be aware the texture may not be as great.

FAQs

Here are some common questions you might have about making Thai Fried Rice (Khao Pad).

Can I use brown rice for Thai Fried Rice (Khao Pad)?

Yes, you can use brown rice! Just cook it a day ahead and consider adding an extra dash of soy sauce since brown rice tends to soak up more liquid.

How do I prevent my Thai Fried Rice (Khao Pad) from becoming mushy?

To avoid mushiness, ensure your pan isn’t overcrowded and that you’re cooking at high heat. If needed, fry your rice in two batches next time.

Can I make vegetarian Thai Fried Rice (Khao Pad)?

Absolutely! You can substitute fish sauce with soy sauce and add mushrooms or more veggies for flavor depth without any meat.

Final Thoughts

I hope this recipe brings a little taste of Thailand into your kitchen! The ease of preparation combined with vibrant flavors makes it special. Enjoy every bite as you recreate those street food memories right at home. Happy cooking, and remember—every time you smell that sizzling garlic, you’re just a stir away from something magical!