Thai Fried Rice (Khao Pad)

Ingredients

• •500 g Day-old jasmine rice
• •200 g Large prawns
• •3 large Eggs
• •4 cloves Garlic
• •2 whole Thai chili
• •3 tablespoons Fish sauce
• •2 tablespoons Soy sauce
• •2 teaspoons Sugar
• •0.5 teaspoon White pepper
• •2 tablespoons Lime juice
• •3 stalks Green onions
• •15 g Cilantro
• •4 tablespoons Vegetable oil
• •30 g Peanuts
• •1 small Cucumber

Instructions

1. 1

   Use day-old refrigerated rice. Cold, dry rice fries better and doesn't become mushy. Break up any clumps with your hands.

   💡 Freshly cooked rice is too moist and will result in soggy fried rice. Day-old is essential.

2. 2

   Peel and devein prawns. Slice garlic and Thai chilies. Beat eggs. Cut green onions, separating whites from greens.

   💡 All components should be ready before heating the wok - this dish comes together in minutes.

3. 3

   Heat wok over highest heat until smoking. Add 2 tbsp oil, swirl. Add garlic and chilies, stir for 15 seconds.

   💡 The wok must be smoking hot for proper wok hei. Garlic should be fragrant but not burnt.

4. 4

   Add prawns, stir-fry until pink, about 2 minutes. Push to side. Add beaten eggs, scramble until just set.

   💡 Don't overcook eggs - they should be soft and slightly underdone as they'll finish cooking with rice.

5. 5

   Add rice, breaking up clumps. Pour fish sauce, soy sauce, sugar, and white pepper around the wok edges.

   💡 Seasoning around the hot wok activates the sauces. Toss continuously for even distribution.

6. 6

   Toss vigorously for 2-3 minutes until rice is heated through and slightly charred. Add lime juice and green onion whites.

   💡 The high heat creates smoky wok hei flavor. Listen for the sizzle - it should be loud.

7. 7

   Serve immediately, topped with crushed peanuts, cilantro, and green onion greens. Serve cucumber slices on the side.

   💡 Thai fried rice is not meant to be pretty - the slightly charred bits are the goal.