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Thai · Main
Thai Khao Pad (Fried Rice)
Fragrant jasmine rice meets high heat and savory umami in this beloved Thai comfort food, where eggs, protein, and fresh tomatoes create pockets of flavor in every bite. The magic happens in minutes with a wok and cold rice, making it the ultimate quick weeknight dinner or clever way to use leftovers. Authentically balanced with fish sauce and soy, it's pure satisfaction in a bowl.
Prep time
10 minutes
Cook time
10 minutes
Total time
20 minutes
Servings
4
Ingredients
- 3 cups cooked jasmine rice, cold
- 2 eggs, beaten
- 1 small onion, chopped
- 1 tomato, diced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 2 tbsp vegetable oil
- 1/2 cup protein (shrimp, chicken, or tofu)
- Green onions for garnish
- Lime wedges for garnish
- Cucumber slices for serving
Instructions
- Heat oil in a wok over high heat and scramble the eggs until just set; remove and set aside.
- Add onion, tomato, and protein to the wok; stir-fry until the protein is cooked through.
- Add the cold rice, breaking up any clumps; mix in fish sauce and soy sauce.
- Stir well until the rice is heated through and evenly coated.
- Return the scrambled eggs to the wok and combine thoroughly.
- Serve hot with lime wedges and cucumber slices on the side.
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