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Ingredients

Adjust Servings:
300 g chicken or turkey fillet
2 tbsp soy sauce
0.5 tsp sugar
4 tbsp vegetable oil
600 g cooked rice (approx. 2 tbsp rice)
3 eggs
4 cloves garlic
4 tbsp soy sauce
2 tbsp fish sauce
2-3 tbsp chopped green onion
pepper
salt
For serving:
1 fresh cucumber
1 lime
3 eggs
1 tomato
1 помидор
Khao Pad with Chicken – Thai Fried Rice

Khao Pad with Chicken – Thai Fried Rice

Features:
  • Dairy-free
  • Gluten Free
  • Vegetarian (Ovo-lacto)
  • 40
  • Serves 3
  • Medium

Ingredients

  • 300 g chicken or turkey fillet

  • 2 tbsp soy sauce

  • 0.5 tsp sugar

  • 4 tbsp vegetable oil

  • 600 g cooked rice (approx. 2 tbsp rice)

  • 3 eggs

  • 4 cloves garlic

  • 4 tbsp soy sauce

  • 2 tbsp fish sauce

  • 2-3 tbsp chopped green onion

  • pepper

  • salt

  • For serving:

  • 1 fresh cucumber

  • 1 lime

  • 3 eggs

  • 1 tomato

  • 1 помидор

Directions

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Khao pad is one of my favorite rice dishes. It is Thai, and it name means fried rice.

I have always been skeptical about cooking Thai dishes at home, but khao pad turned out to be quiet easy to cook at home. But as always, there are certain rules and nuances.

Khao pad can be cooked together with vegetables or meat, or alone.

I suggest you my favorite variation of khao pad with chicken fillet. Sometimes I use turkey fillet and it works great too.

Tips:

  • Use jasmine rice.
  • Use cooled rice as it is fluffier and can be cooked beforehand. Read here how to cook rice perfectly.
  • The secret of “Thai flavor” lies in soy and fish sauce mix. My favorite proportion of soy sauce to fish sauce is 2:1. If there is an opportunity. If you have a chance to buy some Thai sauces, take it, as Japanese, Chinese and Thai sauces have slightly different flavors.
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Steps

1
Done

Cut chicken fillet into small pieces (1x2 cm). Transfer into a bowl. Add 2 tbsp soy sauce, mix and leave at room temparature for 30 min to marinate.

2
Done

In a medium pan, or wok, heat the oil over high heat. Add chicken and sprinkle with 0.5 tsp sugar. Cook over high heat until golden. Remove from the pan into a separate bowl.

3
Done

Prepare the rest of the ingredients. Finely chop garlic and green onion. In a separate bowl, mix together say and fish sauce.

4
Done

In the pan, stir fry the garlic for a few seconds. When the garlic starts going brown, crack the eggs into the pan and stir. Stop stirring and let eggs thicken for a few seconds, then stir again. The eggs should be small scrambled. The whole process takes about 1 minute.

5
Done

Then add rice and mix carefully.

6
Done

Add the sauce mix and 1 tsp sugar. Mix again and cook stirring until the rice warms up and the sauce mixture evenly distributes around the dish, for a few minutes.

7
Done

Add cooked chicken. Mix well and cook for another minute.

8
Done

Add green onion and mix. Remove from heat. The dish is ready for serving!

How to serve:

Serve immediately with sliced cucumber, tomatoes (can also be added to rice together with green onion) and a lemon slice. Lime is usually squeezed over the rice before eating.

Another serving idea: cook sunny-side up eggs and place each over the rice.

How to keep:

Leftovers can be kept refrigerated for up to 2 days, but it is better that you eat it immediately after removing it from the fire.

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