Thai
Khao Pad
A smoky Thai fried rice with separate jasmine grains, tender protein, soft egg, and a clean savory finish.
4 servings · 20 minutes prep · 10 minutes cook
Ingredients
Main
- 10 oz large shrimp, peeled and deveined, or chicken thigh, thinly sliced
- 4 cups cooked jasmine rice, chilled overnight
- 3 tbsp avocado oil, divided
- 1 tbsp minced garlic
- 2 large eggs, lightly beaten
- 1/2 small yellow onion, thinly sliced
- 2 tbsp Thai fish sauce
- 1 tbsp thin Thai soy sauce
- 1 tsp sugar
- 1/4 tsp ground white pepper
- 2 scallions, cut into 1-inch lengths
- 1/2 cup cilantro leaves
- 1 Persian cucumber, sliced
Directions
Method
- For rice cooked specifically for this dish, spread it in a shallow layer and refrigerate promptly in a shallow container, reaching 40°F or colder within 2 hours; do not leave it cooling at room temperature. Chill overnight before frying.
- Break up the cooked jasmine rice with your hands so no cold clumps remain.
- Stir the Thai fish sauce, thin Thai soy sauce, granulated sugar, and ground white pepper together in a small bowl.
- Heat a wok over high heat until very hot. Add 1 tablespoon of the avocado oil, then stir-fry the shrimp or chicken thigh until shrimp are opaque, 45-60 seconds, or chicken reaches {{temperature:165°F}}, 2-3 minutes. Transfer to a plate.
- Add 1 tablespoon more avocado oil and the garlic to the wok for about 5 seconds. Add the egg and scramble softly. Stop when the garlic’s raw aroma softens, before its edges brown.
- Add the remaining 1 tablespoon avocado oil, the yellow onion, and the loosened rice. Stir-fry until the grains are hot, separate, and lightly smoky, 2-3 minutes.
- Return the protein to the wok. Add the sauce mixture and scallions, then stir-fry until the rice is dry and evenly seasoned, about 1 minute.
- Serve with the cilantro, Persian cucumber, lime, and prik nam pla.
