Khao Pad

Khao Pad (Thai Fried Rice)

A clean, savoury Thai fried rice made with day-old jasmine rice, egg, prawns, onion, fish sauce and lime - the everyday comfort dish eaten across Thailand.

Prep

15 min

Cook

10 min

Total

25 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) cooked jasmine rice, day-old, cold from the fridge; freshly cooked rice clumps and turns mushy
• •200 g (7 oz) raw prawns, shelled, deveined, tails removed
• •3 whole (3 large) eggs, Thai size; lightly beaten
• •100 g (1 medium) yellow onion, finely diced
• •3 whole (3 cloves) garlic, finely chopped
• •1.5 tbsp fish sauce, Thai brand such as Tiparos or Healthy Boy
• •1 tsp white pepper, ground, freshly ground if possible
• •1 tsp sugar, palm or white
• •2 tbsp vegetable oil, neutral, high-smoke-point
• •1 tbsp unsalted butter, optional, for finishing richness
• •2 whole limes, cut into wedges, for serving
• •1 whole cucumber, sliced, for serving
• •2 whole spring onions, sliced into 2 cm pieces
• •1 whole coriander sprig, optional garnish
• •1 whole phrik nam som, Thai chilli vinegar or sliced fresh bird's eye chillies in vinegar, for serving

Steps

1. 1 Pat the prawns dry with paper towel. Heat 1 tbsp oil in a wok over high heat until just smoking. Sear the prawns for 30–45 seconds per side until they curl and turn pink and opaque (internal temperature 62 °C / 145 °F). Remove and set aside - they will finish back in the rice.
2. 2 Reduce heat to medium. Add the remaining 1 tbsp oil and the butter. Add garlic and onion and stir-fry 30 seconds until fragrant and just translucent. Push to the side of the wok.
3. 3 Pour the beaten eggs into the cleared space. Let them set for 10 seconds, then scramble roughly and toss together with the onion and garlic.
4. 4 Add the cold rice. Break up any clumps with the spatula and toss for 2–3 minutes until every grain is separate and heated through. Keep the heat high and keep the rice moving.
5. 5 Season with fish sauce, white pepper and sugar. Toss to coat evenly. Add the cooked prawns and spring onions and stir-fry for another 30 seconds just to warm the prawns through.
6. 6 Taste and adjust - add another half-spoon of fish sauce for salt, or a pinch more sugar if it tastes flat.
7. 7 Pile onto a plate, garnish with coriander if using, and serve immediately with lime wedges, sliced cucumber and a small dish of chilli vinegar (phrik nam som) on the side.