Khao Pad
Thai fried rice with egg, shrimp, and vegetables, flavored with fish sauce and lime.
Ingredients
- •400 g Day-old rice
- •200 g Shrimp
- •2 cups Rice
- •4 cups Water
- •1 tsp Salt
- •2 pcs Eggs
- •0.5 tsp Pepper
- •4 cloves Garlic
- •1 tablespoon Vegetable oil
- •30 ml Soy sauce
- •1 medium Tomato
- •1 medium Onion
Instructions
- 1
Cook jasmine rice earlier and let it cool completely. Cold rice fries better.
💡 Cold day-old rice is essential - fresh rice will be mushy when stir-fried.
- 2
Heat wok over high heat. Add oil, then garlic. Stir-fry until golden, about 30 seconds.
💡 Wok-fry on highest heat in small batches for smoky Bangkok street food flavor.
- 3
Add beaten eggs. Scramble quickly, breaking into pieces.
💡 Wok-fry on highest heat in small batches for smoky Bangkok street food flavor.
- 4
Add cold rice. Stir-fry on high heat, breaking up clumps. Season with soy sauce and sugar.
💡 Wok-fry on highest heat in small batches for smoky Bangkok street food flavor.
- 5
Add shrimp, chicken, and vegetables. Continue stir-frying until heated through.
💡 Wok-fry on highest heat in small batches for smoky Bangkok street food flavor.
- 6
Finish with fish sauce, scallions, and cucumber slices. Serve with chilies and lime.
💡 Wok-fry on highest heat in small batches for smoky Bangkok street food flavor.