Khao Pad (Thai Fried Rice)

A vibrant, wok-kissed Thai classic bursting with savory umami, fragrant garlic, and a hint of sweetness from oyster sauce. Quick to make and endlessly satisfying, Khao Pad is the ultimate one-pan weeknight dinner — golden jasmine rice tossed with egg, vegetables, and your choice of protein.

Ingredients

• 2 cup cooked jasmine rice, day-old and cold
• 200 g chicken breast or thigh
• 2 pcs eggs
• 4 clove garlic cloves
• 0.5 pcs white onion
• 3 pcs spring onions (scallions)
• 1 pcs tomato
• 3 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tbsp light soy sauce
• 0.5 tsp sugar
• 1 pinch white pepper
• 1 pcs lime
• 0.5 pcs cucumber
• to taste fresh Thai chilies

Instructions

1. Prepare all your ingredients before you begin — Thai fried rice cooks fast and you won't have time to prep mid-cook. In a small bowl, mix together the fish sauce, oyster sauce, soy sauce, and sugar. Set the sauce aside. Separate the white parts of the spring onions from the green tops.
2. Heat a wok or large heavy-bottomed skillet over the highest heat your stove allows until it just begins to smoke. Add the vegetable oil and swirl to coat. Add the minced garlic and white parts of the spring onions, and stir-fry for about 30 seconds until fragrant and just turning golden — don't let them burn.
3. Add the sliced chicken to the wok and spread it out in a single layer. Let it sear undisturbed for 1 minute, then stir-fry until cooked through and lightly browned, about 2–3 minutes total. Season with a small pinch of white pepper.
4. Push the chicken to one side of the wok. Crack both eggs into the empty space and scramble them quickly with your spatula, breaking up the yolks. Cook for about 30 seconds until the eggs are just set but still slightly wet, then fold them into the chicken.
5. Add the diced onion and tomato wedges, and toss everything together for 1 minute until the onion just softens and the tomato releases a little juice.
6. Add the cold cooked jasmine rice, breaking up any clumps with your spatula. Toss and stir-fry vigorously over high heat, ensuring every grain gets coated and heated through, about 2–3 minutes. You want to hear it sizzle — that's the 'wok hei' (breath of the wok) developing.
7. Pour the prepared sauce mixture evenly over the rice. Toss and stir-fry for another 1–2 minutes until the sauce is fully absorbed and the rice has a beautiful, even golden-brown color. Taste and adjust seasoning with additional fish sauce or a pinch of sugar if needed.
8. Remove from heat and fold in the green spring onion tops. Divide between two plates or serve directly from the wok. Garnish with sliced cucumber and lime wedges on the side. Serve immediately with fresh Thai chilies and extra fish sauce for those who want more heat and saltiness.