The Ultimate Khao Pad (Thai Fried Rice) Recipe: A Gala of Flavor and Tradition - ThailandAtHome

If there's a heartwarming tale that every grain of rice tells, it's the one of familial love and familial ties. For my family, and countless others who hail from the heart of Thailand, that story is spun around the dinner table, with a large bowl of Khao Pad (Thai Fried Rice) stealing the spotlight.

Type: Main

Cuisine: Thai

Keywords: thai fried rice, khao pad, asian fried rice

Recipe Yield: 4 servings

Preparation Time: PT0H15M

Cooking Time: PT0H20M

Total Time: PT0H35M

Recipe Ingredients:

• jasmine rice
• vegetable oil
• onions
• garlic
• shrimp or chicken
• eggs
• fish sauce
• soi sauce
• red bell pepper
• carrots

Recipe Instructions: 1. **Prepare the Rice**: Start with cold, cooked Jasmine rice that's been left overnight. This prevents the grains from clumping together while frying. 2. **Sauté the Basics**: Heat the vegetable oil in a pan or wok over medium heat. Actualize the aromatic trinity of Thai cuisine - add in the garlic, onions and your choice of protein. Cook until they're thoroughly sautéed and aromatic. 3. **Scramble the Eggs**: Push the sautéed mixture to the side of the pan. Add the beaten eggs and stir until they're well scrambled. 4. **Combine and Season**: Add the rice, followed by fish sauce, soy sauce, sugar, and black pepper. Stir to ensure the seasonings are evenly distributed. 5. **Mix in the Veggies**: Add the red bell peppers, carrots, pineapple chunks, and cashews. Stir-fry for a couple more minutes until everything is well combined and heated throughout. 6. **Serve with Love**: Dish it out, garnishing with spring onions and fresh coriander. Serve with slices of cucumber and lime wedges on the side.

Editor's Rating:
4.9

If there’s a heartwarming tale that every grain of rice tells, it’s the one of familial love and familial ties. For my family, and countless others who hail from the heart of Thailand, that story is spun around the dinner table, with a large bowl of Khao Pad (Thai Fried Rice) stealing the spotlight.

Khao Pad, quick-cooking, full of flavor, and incredibly adaptable to personal preferences, isn’t your run-of-the-mill fried rice. It’s a host’s dream and a guest’s delight. The recipe I share with you today has been passed down through generations, each adding their dash of love into the mix. It’s not just a recipe; it’s our family’s heritage, a cultural delight that I am thrilled to share with you.

Recipe Details

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients:

• 2 cups of cooked jasmine rice (preferably left overnight)
• 3 tablespoons vegetable oil
• 2 tablespoons finely chopped garlic
• 1/2 cup diced onions
• 1 cup diced chicken or shrimp (optional)
• 2 eggs, lightly beaten
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1/2 cup diced red bell peppers
• 1/2 cup diced carrots
• 1/2 cup fresh pineapple chunks
• 1/4 cup roasted cashews
• 1 tablespoon sugar
• 1/2 teaspoon black pepper (adjust according to taste)
• Finely chopped spring onions and fresh coriander for garnish
• Slices of cucumber and lime wedges to serve

The Story Behind the Recipe

The osmosis of Thailand’s vibrant culture and its culinary intricacies formed inevitable parts of my upbringing. Among the bustling street markets and humming kitchen hustle, I grew a fondness for Khao Pad – a love that has only grown with time.

A Thai household staple, Khao Pad, literally translates to ‘fried rice.’ But it’s so much more. Every ingredient tells a tale. The Jasmine rice, central to Thai cuisine, symbolizes the country’s agricultural prosperity; the seasoning – a testament to Thailand’s trade-centric history. The choice of proteins and veggies varies with every household, adding a unique, personal touch to the dish. Over the years, we introduced chicken and shrimp in our recipe, a hearty nod to Western preferences.

While the original recipe didn’t incorporate pineapple and cashews, they were later additions, showcasing how Khao Pad evolved with time, proving to be a living, breathing part of my family’s culinary tradition.

How to Make Khao Pad

1. Prepare the Rice: Start with cold, cooked Jasmine rice that’s been left overnight. This prevents the grains from clumping together while frying.
2. Sauté the Basics: Heat the vegetable oil in a pan or wok over medium heat. Actualize the aromatic trinity of Thai cuisine – add in the garlic, onions and your choice of protein. Cook until they’re thoroughly sautéed and aromatic.
3. Scramble the Eggs: Push the sautéed mixture to the side of the pan. Add the beaten eggs and stir until they’re well scrambled.
4. Combine and Season: Add the rice, followed by fish sauce, soy sauce, sugar, and black pepper. Stir to ensure the seasonings are evenly distributed.
5. Mix in the Veggies: Add the red bell peppers, carrots, pineapple chunks, and cashews. Stir-fry for a couple more minutes until everything is well combined and heated throughout.
6. Serve with Love: Dish it out, garnishing with spring onions and fresh coriander. Serve with slices of cucumber and lime wedges on the side.

There you have it – a journey through Thai flavor encounters and household love, all nestled within a bowlful of Khao Pad.

While the recipe remains authentic and deeply personal, feel free to make it your own. Swap proteins, throw in different veggies, adjust the heat – that’s the beauty of Khao Pad. It’s versatile, vibrant, and vivacious; still retaining its unique identity.

In the world of ThailandAtHome, it’s our job to make sure we’re hitting the right notes, flavors, and experiences. This classic Khao Pad recipe does all of that and appeases the palate, offering an authentic culinary experience that transcends borders. So grab your wok, and transport your kitchen to the Thai streets, one grain of rice at a time. Happy cooking!