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Khao Pad, or Thai fried rice, is a dish that brings together the best of Thai cuisine; simplicity, bold flavours, and a deep connection to its roots.
Whether served as a quick street food snack or as a hearty family meal, Khao Pad is a versatile dish that adapts to whatever ingredients are on hand.
It’s a comforting plate of fried rice elevated by the distinctive flavours of Thai cooking: fish sauce, lime, and aromatic herbs.
What Is Khao Pad?
Khao Pad translates to “fried rice” in Thai, and it’s exactly that, steamed rice stir-fried with various ingredients to create a meal that’s both satisfying and flavourful.
What sets Thai fried rice apart from its counterparts in other cuisines is its careful balance of flavours. You’ll often find Khao Pad made with a choice of protein; shrimp, chicken, pork, or tofu, along with vegetables like onions, garlic, and tomatoes.
But the secret lies in the seasoning: a few spoonful’s of fish sauce, a dash of soy sauce, and a squeeze of lime juice make all the difference, imbuing the rice with a savoury, tangy depth.
Khao Pad is typically garnished with fresh cilantro and served with cucumber slices and a lime wedge on the side, giving it a fresh, bright finish that contrasts beautifully with the warm, rich flavours of the rice.
It’s a dish that’s endlessly adaptable, with variations found across Thailand, each one offering a unique take on this beloved staple.
Ingredients and Taste
The beauty of Khao Pad lies in its simplicity and flexibility. The foundation is steamed jasmine rice, ideally leftover from the day before, which makes for the perfect texture when stir-fried. Fresh garlic and onions are often the starting point, giving the dish an aromatic base.
Proteins like shrimp, chicken, or pork are added for substance, while soy sauce and fish sauce provide the umami richness that defines Thai cuisine.
The taste of Khao Pad is all about balance. The salty, savoury notes of the fish sauce are balanced by the bright, tangy acidity of lime, while fresh cilantro adds a burst of herbal freshness.
You’ll also taste a slight sweetness from the caramelization of ingredients during the stir-fry process, giving the rice a nuanced, layered flavour profile.
The optional addition of a fried egg on top or chili sauce on the side allows for further customization, creating a dish that feels both homey and complex in its simplicity.
A Taste of History
Fried rice is a dish that transcends cultures, but Khao Pad has a distinctly Thai identity. Its origins are linked to the practical need to use up leftover rice, making it a go-to meal for busy families and workers across Thailand.
Over time, the dish evolved, reflecting Thailand’s rich culinary heritage, which blends influences from Chinese, Indian, and Southeast Asian cooking.
Khao Pad became a street food favourite, appreciated for its quick preparation and satisfying flavours. It’s often cooked to order, with each vendor adding their own flair, whether through different proteins, spices, or garnishes.
In many ways, Khao Pad is a snapshot of Thailand’s culinary ethos: resourceful, flavourful, and deeply connected to the land.
Khao Pad (Thai Fried Rice)
Serves: 4 people
Ingredients:
- 4 cups cooked jasmine rice (preferably day-old)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 200g chicken, shrimp, or tofu (optional), cut into bite-sized pieces
- 2 eggs, lightly beaten
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1/4 cup green onions, chopped
- 1 medium tomato, diced
- 1 lime, cut into wedges
- Fresh cilantro, for garnish
- Cucumber slices, for serving
Directions
To begin, ensure your rice is cold and ideally a day old, this prevents it from becoming too sticky during cooking. If using freshly cooked rice, spread it out on a baking sheet and let it cool completely before starting.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and chopped onion, and sauté for 1-2 minutes until fragrant and slightly softened. This forms the base flavour of your fried rice.
If adding protein, push the garlic and onions to one side of the pan and add the chicken, shrimp, or tofu. Stir-fry for about 3-5 minutes until fully cooked. Make sure to stir occasionally for even browning.
Move the ingredients to the side of the pan and add another tablespoon of oil. Pour the beaten eggs into the cleared space and scramble them gently until just set, about 1-2 minutes. Once cooked, mix them with the rest of the ingredients.
Now add the cold, cooked rice to the pan, breaking up any clumps as you go. Stir-fry everything together for 3-4 minutes, ensuring the rice heats evenly and absorbs the flavors from the other ingredients.
Season the rice by adding soy sauce, fish sauce, sugar, and white pepper. Stir well to distribute the seasoning evenly throughout the dish. Taste and adjust the seasoning according to your preference, adding a bit more soy sauce or fish sauce if needed.
Toss in the diced tomato and chopped green onions, stirring gently for another minute. The tomatoes will add a slight sweetness and moisture to the fried rice, while the green onions provide a fresh, zesty contrast.
Serve your Khao Pad hot, garnished with fresh cilantro, lime wedges, and cucumber slices on the side. The lime juice adds a burst of acidity that enhances the dish's flavors. For a more authentic experience, pair it with a small bowl of Thai chili fish sauce (Nam Pla Prik) for those who enjoy an extra kick of heat.
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