Khao Pad ( Thai Fried Rice )
Quick and easy Khao Pad Thai fried rice recipe made with fragrant jasmine rice, prawns/shrimp, chillies, garlic, shallots and 3 ingredients stir fry sauce. Add your choice of protein and vegetables and create restaurant-quality Thai fried rice at home in 15 minutes!
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Servings: 2
Calories: 651kcal
Equipment
- Large wok/pan
Ingredients
- 3 cup Cooked jasmine rice Or 2 servings cooked long grain rice ( About 350 gram ) see details in note.
- 250 grams Prawns Peeled and deveined prawns, chicken or choice of protein, see details in note.
- 2-3 cloves Garlic Finely chopped
- 1 Shallot onion Or small onion, finely chopped
- 3-4 Bird eye chilli Or hot chillies, cut thin slices
- 2-3 Spring onion Green onions/scallion, Cut thin slices
- 2 Eggs
- 2-3 tbsp Oil Vegetable, sunflower, canola, peanut oil, etc.
- Salt & pepper to taste
Khao Pad Sauce
- 1 tbsp Fish sauce
- 1 tbsp Light soy sauce
- 1 tbsp Brown sugar or regular white sugar
Garnish
- Cucumber slices
- Lime wedges
- Coriander
Instructions
- Add the sauce ingredients fish sauce, light soy sauce, and sugar in a small bowl. Whisk it well until sugar dissolved. ( You can heat up in microwave for 4-5 seconds to melt the sugar. )
- Heat the large wok or pan over medium heat, drizzle 2 tbsp of oil and stir fry the shallots and garlic for a few seconds until fragrant. Add the prawns and cook for 1-2 minutes.
- Then, push the prawns to one side of the wok, drizzle 1 tbsp of oil and add 2 eggs inside the wok. Let it set for a few seconds then break them into small pieces. Add chillies and sprinkle salt and pepper to taste.
- Next, add the cooked rice and pour the sauce mixture over the rice. Bring the heat to a high and stir fry for about 2 mins or until the sauce is combined well with the rest of the ingredients.
- Add spring onions, toss everything well for another 1-2 mins. Transfer to a serving plate and garnish with, cucumber, lime wedges, and coriander.
Notes
- Cooked rice - Thai jasmine rice is ideal for making Khao Pad but you can also add your choice of long-grain cooked rice. Use a day-old, cooled rice for the best result. Do not add freshly cooked rice as it can be mushy when you stir fry it.
- Prawns - Use peeled and deveined king prawns, tiger prawns, white prawns, shrimps, crab meat, scallops, squids, or a choice of seafood.
- Protein choice - You can also add chicken, minced meat, sausage, tofu, or vegan meat, as a prawn substitute.
- Fish sauce - Fish sauce has a salty rich umami flavour which is ideal for making Thai stir-fries. Instead of fish sauce, you can add oyster sauce, Thai Healthy Boy seasoning sauce, or vegetarian stir-fry sauce ( mushroom sauce ).
- Vegetables - You can add small dice of carrots, sweetcorn, green peas, etc.
- Freezing and reheating option - Do not recommend freezing khao pad but you can keep it in the fridge if you have leftovers. Place the leftover fried rice in the air-tight container and store it in the fridge for up to 2 days. Reheat it in the microwave or stir fry it in the pan until hot just before serving.
- Cooking for a crowd - If you are cooking for a crowd, fry the rice in batches. Do not overcrowd the wok/pan to spread enough heat to all ingredients. This recipe is for 2-3 servings and you can double or triple the ingredients.
- Nutritional fact is calculated approximately per serving and it can be varied by the number of different products used.
Nutrition
Calories: 651kcal | Carbohydrates: 78g | Protein: 39g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 365mg | Sodium: 1429mg | Potassium: 629mg | Fiber: 2g | Sugar: 8g | Vitamin A: 412IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 3mg
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