🍳 Khao Pad (Thai Fried Rice)
Khao pad is Thai fried rice: day-old jasmine rice stir-fried over high heat with egg, onion and garlic, seasoned with fish sauce and finished with a squeeze of lime. The grains stay separate and fluffy with a savoury, slightly smoky flavour. It is served with cucumber slices, lime wedges and chili in fish sauce on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g cooked jasmine rice, chilled
- 2 eggs
- 1 onion, sliced
- 3 garlic cloves, minced
- 1½ tbsp fish sauce
- 1 tsp sugar
- 2 tbsp oil
- 1 lime, cut into wedges
- Spring onion and cucumber to serve
Method
- Heat the oil in a wok, fry the garlic and onion for 1 minute.
- Push them aside, crack in the eggs and scramble lightly.
- Add the rice and toss over high heat until hot and slightly toasted.
- Season with fish sauce and sugar and toss again.
- Serve with lime wedges, spring onion and cucumber.
How to make it lighter
- Use 1 tbsp oil instead of 2 — 1 tbsp oil ≈ 120 kcal.
- Add extra vegetables like cabbage or tomato to bulk up a smaller rice portion.
- Squeeze plenty of lime for flavour instead of adding more sugar.
History
Fried rice reached Thailand with Chinese cooks, and khao pad developed into a distinctly Thai version seasoned with fish sauce and lime. It is one of the most common everyday meals in the country.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →