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.