Khao Pad Recipe

Egg, spring onion and a squeeze of lime over smoky fried rice — khao pad is Thailand's everyday classic, fast, forgiving and endlessly adaptable.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

520

Ingredients

• 400 g cold cooked jasmine rice
• 2 eggs, beaten
• 200 g chicken or prawns, diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 100 g peas
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp sugar
• 2 spring onions, sliced
• Oil, lime wedges and cucumber, to serve

Instructions

1. Heat oil in a large wok until very hot, then scramble the eggs quickly and set aside.
2. Fry the onion, garlic and chicken or prawns until the meat is cooked through.
3. Add the carrot and peas and stir-fry 2 minutes until just tender.
4. Add the cold rice, breaking up clumps, and stir-fry on high heat for 3 to 4 minutes.
5. Season with soy, fish sauce and sugar, return the egg, and toss well.
6. Serve with spring onions, lime wedges and cucumber slices.

Pro tips

• Cold, day-old rice fries far better than fresh, steamy rice.
• High heat and a hot wok give fried rice its smoky edge.
• Do not overload the wok or the rice steams instead of frying.
• Season at the end and taste; fish sauce varies in saltiness.

Frequently asked questions