Before you cook
Background Recipe story & origin
Khao pad (ข้าวผัด, literally 'fried rice') is Thailand's classic staple, found at every street stall, food court, and restaurant. Unlike Chinese fried rice, which relies heavily on soy sauce, Thai fried rice uses fish sauce as its primary seasoning, creating a lighter, more savory-sweet flavor profile. The dish reflects Thailand's abuncombination of jasmine rice, considered among the world's best. Thai fried rice is typically simpler than Chinese versions, with fewer ingredients and a cleaner taste. It's traditionally served with fresh cucumber slices, a lime wedge, and often sliced fresh chilies and fish sauce on the side for diners to adjust. The dish can be made with virtually any protein: chicken (khao pad gai), pork (khao pad moo), shrimp (khao pad goong), or crab (khao pad poo).
Before you start Equipment you'll need
- wok — Provides essential high heat surface for proper fried rice with even cooking
- wok spatula — Provides curved edge tool for breaking up rice clumps and tossing during cooking
Safety Safety & allergen notes
- Day-old rice is essential; fresh rice is too moist and clumps.
- High heat causes splattering; work carefully.
- Fish sauce is pungent; use ventilation.
Non-negotiables Rules for success
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Use day-old rice, cold from the refrigerator.
Cold rice has dried out and separates easily; fresh rice is too sticky and steams instead of fries
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Season primarily with fish sauce, not soy sauce.
Fish sauce defines Thai fried rice; too much soy sauce makes it taste Chinese
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Serve with cucumber slices and lime wedge.
Fresh cucumber and lime are traditional accompaniments that brighten the dish
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Don't overload the wok.
Overcrowding causes steaming instead of frying; work in batches if needed
Prep Get set first
About 6 min of prep
- Use day-old refrigerated rice, broken up
- Dice chicken small
- Dice onion and tomato
- Slice scallions
- Mince garlic
- Beat eggs
- Slice cucumber for garnish
Thai fried rice is simpler than Chinese fried rice. Fish sauce does the heavy lifting for flavor.
Ingredients
Instructions
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Cook the chicken and eggs
Heat wok until smoking, about 450°F. Add 2 tablespoons oil. Add chicken and stir-fry until cooked through, about 3 minutes. Push to side. Add beaten eggs, let set 15 seconds, then scramble and mix with chicken. Transfer to plate.
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Fry the rice
Add remaining 1 tablespoon oil to wok. Add garlic, stir 10 seconds. Add onion, stir-fry 1 minute. Add cold rice, breaking up any clumps. Stir-fry 2 to 3 minutes, pressing rice against wok to heat through.
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Season and finish
Return chicken and eggs to wok. Add tomato. Season with fish sauce, soy sauce, sugar, and white pepper. Toss until combined and tomato slightly softened. Add scallions, toss once. Transfer to plates and serve with cucumber slices and lime wedges.
Chef's notes
Khao pad (fried rice) is Thailand's everyday comfort food.
Protein can be chicken, pork, shrimp, or crab.
Some versions add a fried egg on top.
Thai fried rice is lighter and less saucy than Chinese versions.