Thai Fried Rice

Thai Fried Rice (Khao Pad) is a simple, everyday street-food staple built from day-old jasmine rice stir-fried hot and fast with egg, garlic, and a splash of fish sauce, then served with a wedge of lime and cucumber. It's clean, savory, and endlessly adaptable to whatever protein is on hand.

By YumYum Editorial · Thai

Prep: 25 min · Cook: 25 min · Total: 50 min · Serves 4

Ingredients

• 4 cups cooked jasmine rice, chilled overnight
• 1/2 lb chicken or shrimp, diced
• 2 eggs, lightly beaten
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tomato, cut into wedges
• 3 scallions, sliced
• to taste cucumber slices and lime wedges, for serving

Instructions

1. Break up the chilled rice with your hands so the grains separate.
2. Heat oil in a wok over high heat until shimmering.
3. Add garlic and stir-fry a few seconds until fragrant.
4. Add chicken or shrimp and cook through, about 3-4 minutes.
5. Push protein aside, pour in eggs, and scramble briefly before mixing through.
6. Add rice, tossing constantly to coat with oil and break up any clumps.
7. Stir in fish sauce, soy sauce, and sugar, frying until rice is heated through and slightly crisped, 4-5 minutes.
8. Add tomato wedges and scallions, tossing just until the tomato softens slightly.
9. Serve hot with cucumber slices and lime wedges on the side.