Khao Pad (Thai fried rice)
This recipe for Khao Pad is flavoursome, healthy and super quick to make. It's ideal for using up leftover rice. It's fresh, healthy and filling and great to add to your list of quick weekday dinners.
Print Recipe
Save
Servings: 4 small servings, 3 medium servings oror 2 large servings
Calories: 380kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic - this equates to roughly 3 fat garlic cloves.
- 1 teaspoon grated ginger - or finely sliced
- 2 eggs
- 3 tablespoons light soy sauce
- 1 tablespoon oyster sauce - and/or fish sauce
- 1 teaspoon sugar
- few pinches white pepper (to taste) - or black pepper
- 800 grams cooked Jasmine rice - refrigerated overnight
- 50 grams spring onions - Finely sliced. Use both green and white parts. This equates to roughly 3-4 medium spring onions.
- 2 heaped tablespoons coriander - chopped
- 1-2 red chillies (optional) - finely sliced
- lime wedges for serving
Instructions
- Measure out your sauces and have all your chopped ingredients ready. This is a fast-cooking dish, so it's helpful to have everything at the ready.
- In a large frying pan or wok, heat the oil over medium-high heat.2 tablespoons vegetable oil
- Add the chopped garlic and ginger and fry until you see a few specks of garlic browning.2 teaspoons minced garlic, 1 teaspoon grated ginger
- Break the eggs into the pan and let them sit for a few seconds until they just start to set a little.2 eggs
- Using your spatula, break the eggs up and move them around the pan quickly to prevent sticking and too rapid browning.
- Cook the eggs until they are soft-set and avoid over-scrambling them. This should not take much longer than 30 seconds from when you broke the eggs into the pan.
- Add the soy and oyster sauce, pepper and sugar. Tip all the cold, cooked rice into the pan as well.3 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sugar, few pinches white pepper (to taste), 800 grams cooked Jasmine rice
- Still over medium-high heat and working quickly, move the rice around the pan, breaking it up and combining it with the rest of the ingredients. Stir until the rice is hot throughout.
- Remove the pan from the heat and add the spring onions, chopped coriander and optional chopped chilli.50 grams spring onions, 2 heaped tablespoons coriander, 1-2 red chillies (optional)
- Stir your fresh additions through the rice and serve immediately with a wedge of lime on the side.lime wedges for serving
Notes
How much dry rice makes 800g of cooked rice?
A good rule of thumb is that dry rice triples in weight when cooked. So, you'd be looking at roughly 270g of dry rice. Playing it safe is always a good move! Rounding up to 300g of dry rice ensures you've got a little extra wiggle room. Whether you end up with a bit over or under 800g of cooked rice, don't worry, it won't throw off the recipe much.**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 380kcal | Carbohydrates: 62g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 926mg | Potassium: 217mg | Fiber: 2g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 2mg