Thai Fried Rice, known as Khao Pad, is as delicious as it is simple to make. It's the perfect beginner recipe for those who are just getting started in the Thai kitchen.
Not long after my Thai husband and I started dating, we realized that we both enjoyed cooking. So we started cooking together, teaching each other different recipes from our respective backgrounds. Not knowing whether he could trust me in the kitchen, one of the first "Thai meals" that he taught me was instant noodles. After I had mastered that dish, he moved on to Thai fried rice.
I tell this story only to emphasize how easy Thai fried rice is to make – literally a step above instant noodles! It takes about 15 minutes from start to finish and you don’t need any special cooking tools or skills. It’s the perfect recipe for a beginner Thai cook.
Jump to:
What is Thai Fried Rice?
Thai fried rice, known as khao pad, is Thailand's version of fried rice. It is made from cooked jasmine rice that is stir fried together with eggs, your choice of protein, and various herbs and seasonings.
Although the herbs and seasonings vary among different regional or family recipes, most Thai fried rice includes garlic, shallots or onions, green onion, and cilantro. Peas, carrots, and other vegetables are notably absent from most traditional Thai fried rice recipes. The dish is seasoned with fish sauce or thin soy sauce as well as ground white pepper, and a squeeze of lime, resulting in a flavor profile that's primarily salty, with pops of lime, cilantro, and white pepper.
What Does Khao Pad mean?
Khao Pad is the Thai phrase for Fried Rice. Khao means rice, and Pad means to stir fry. Put together, it literally translates to Stir Fried Rice. You can add various protein sources on the end of the phrase to specify what type of Fried Rice you'd like. Khao Pad Gai is Chicken Fried Rice whereas Khao Pad Bu is Crab Fried Rice. For more Thai culinary words, see How to Interpret a Thai Menu.
Ingredients
- Garlic and Shallots: These aromatic herbs add so much flavor to Thai fried rice. They should be chopped finely and sauteed until soft and translucent. If you don't have shallots, white onion can be used instead.
- Jasmine Rice: Cooked jasmine rice is the foundation of this dish. It should be cooked as usual, then put in the refrigerator to allow the rice grains to dry out slightly. Skipping this step may result in soggy or clumpy fried rice.
- Eggs: Eggs provide protein, color, and flavor to Khao Pad. Once the rice has been seasoned, it can be pushed to the side of the pan. Additional oil can be added and the egg can be scrambled in that space before being mixed into the rice.
- Fish Sauce: Fish sauce adds a lot of salty umami to this Fried Rice. If you are allergic to fish or avoiding fish-containing products, you could substitute it for Thai thin soy sauce.
- Thin Soy Sauce: This seasoning sauce adds a milder, less pungent salty flavor than fish sauce. The original version or mushroom version of Thai thin soy sauce both work.
- Green Onion and Cilantro: These herbs provide some of the main flavors in Khao Pad. Slice the green onion finely and coarsely chop the cilantro. Add them at the end of the cooking process so that they don't wilt.
- Ground White Pepper: White pepper provides a welcome mild spice to the dish.
- Lime: Freshly squeezed lime juice adds a pop of tart citrus flavor to the Fried Rice.
Instructions
Just like other versions of fried rice, Thai fried rice starts with leftover cooked rice. It's important to use pre-cooked rice that's been refrigerated for a while. This is because the rice grains will have had time to separate so that they don't stick together or become clumpy when stir fried. Then you just follow these steps to make a delicious Thai fried rice:
Prepare the Ingredients: Chop the garlic and shallots finely. Slice the green onions into small rounds and coarsely chop the cilantro leaves. Have all other ingredients nearby so that they can be added quickly.
Saute the Aromatics: Heat a wok or pan over medium high heat. Add a tablespoon or so of mild-flavored oil. Then saute the garlic and shallots until they are aromatic, and the shallots have become translucent.
Stir Fry the Rice: Add the cooked jasmine rice to the pan. Stir to mix the garlic and shallots into the rice. Then add your fish sauce and Thai thin soy sauce and continue to mix everything together.
Add the Eggs: Move the seasoned rice to the sides of the pan. Add a little more oil to the middle of the pan and allow it to heat. Then add your eggs and scramble them. Once cooked, mix into the rice.
Add the Herbs: Add the green onion and cilantro. Mix to combine these herbs with the rice, then immediately take off the heat. If left on the heat for too long, the herbs will turn brown and wilt.
Serve: Plate your Fried Rice and serve with a side of Nam Pla Prik, Lime Wedges, and Ground White Pepper. Cucumbers or other crunchy vegetables would also be great accompaniments.
How is Thai fried rice served?
Thai fried rice is usually served with lime wedges, white ground pepper, and a dipping sauce called Nam Pla Prik. This is so you can customize the rice to your exact tastes once it's on the table. Nam Pla means fish sauce and Prik means chili. And the dipping sauce is just that – a bowl with fish sauce and sliced Thai chilis. Some people will add a little lime juice, garlic, or shallots to this sauce, but the namesake ingredients are the only two necessary.
Many Thai people, my husband included, also prefer their Thai fried rice topped with a fried egg. Fry the egg over high heat with a generous amount of oil. This results in the outside being extremely crispy while the yolk is still runny. Once served, the yolk can be broken open and Nam Pla Prik spooned right inside for instant seasoning.
This basic Thai fried rice recipe is as easy to make as it is delicious. Salty with pops of white pepper, lime, and cilantro, it's enjoyable on its own or served with other Thai dishes such as Yellow Curry, Thai Fried Chicken, or Tom Kha Gai.
Recipe
Thai Fried Rice | Khao Pad | ข้าวผัด
Ingredients
- 3 Tablespoons shallot chopped
- 2 cloves garlic chopped
- 3 cups cooked jasmine rice refrigerated for at least 2 hours
- 2 eggs
- 1 Tablespoon fish sauce
- 1 Tablespoon thin soy sauce
- 3 Tablespoons green onions chopped
- 3 Tablespoons cilantro chopped
- 1 dash of ground white pepper
- lime wedges
Instructions
- Prepare the Ingredients: Chop the garlic and shallots finely. Slice the green onions into small rounds and coarsely chop the cilantro leaves. Have all other ingredients nearby so that they can be added quickly.
- Saute the Aromatics: Heat a wok or pan over medium high heat. Add a tablespoon or so of mild-flavored oil. Then saute the garlic and shallots until they are aromatic, and the shallots have become translucent.
- Stir Fry the Rice: Add the cooked jasmine rice to the pan. Stir to mix the garlic and shallots into the rice. Then add your fish sauce and Thai thin soy sauce and continue to mix everything together.
- Add the Eggs: Move the seasoned rice to the sides of the pan. Add a little more oil to the middle of the pan and allow it to heat. Then add your eggs and scramble them. Once cooked, mix into the rice.
- Add the Herbs: Add the green onion and cilantro. Mix to combine these herbs with the rice, then immediately take off the heat. If left on the heat for too long, the herbs will turn brown and wilt.
- Serve: Plate your Fried Rice and serve with a side of Nam Pla Prik, Lime Wedges, and Ground White Pepper. Cucumbers or other crunchy vegetables would also be great accompaniments.
Dale E
Quick to make. I add 1Tbsp, hot sauce to the liquid in the pan before mixing into the rice. Adds a bit more zest to the flavor.
Rina
Ive just made this rice for my family (with a thai green curry) and it is JUST like what we order in a restaurant! Thank you 🙂
Rachel
So glad to hear it, Rina!
Justine
Hi Rachel
Do think Worcestershire sauce would work as a substitute for the fish sauce? Or miso if I need to keep it vegetarian?
Rachel
Hi Justine! Thai thin soy sauce or just plain table salt would probably be the best substitutes for fish sauce in this dish.
Eileen Gaughan
Absolutely fantastic. Flavours, heat . We added turkey to ours.
admin
So glad to hear it! Thanks 🙂
nina
i was just curious i was in krabi and rayley beach and had the most declious southern style thai soup. i was wondering if you know how to make it.
Dan Webster
Rachel,
I was stationed in southern Thailand for the entire year of 1967. I lived on Thai Fried Rice (kau Pad). I have researched many recipes on the internet, but I can't believe that the very small local restaurants had all the somewhat unique ingredients that I find in the recipes I find online. Can you find an original recipe from 1967 from the Sattahip, Thailand area. I would really like to enjoy that dish again. Thai restaurants in the U.S do not have a clue as to what recipe is for Kau Pad. Thanks
Dan
Kate
Hi!
I love your site, it's great finding some authentic recipes! I am not very intuitive when it comes to cooking.. When I went to Thailand we ate a lot of Khao Pad Gai, party cause it's easy to order, but it also tastes amazing. Would the recipe for that be much different than this? Is it just a case of adding chicken at some point? Or is it a whole other recipe?
Thanks!
Rachel
Hi Kate, thanks for the comment! I make my khao pad gai by adding thinly sliced chicken right after the garlic and onions in this recipe.
Kate
thankyou! I will definitely give it a go sometime!
PRAVEEN CHETTY
Salt is missing, it's a good recipe...simple and authentic.
Kate
Hi again!
I'm planning on making khao pad gai for dinner tonight but I am wondering about what oil I can use. We only use good quality healthy oils like olive oil and coconut oil or I may be able to get some palm oil. Which would you recommend, can I use any of these and still keep the recipe authentic?
thankyou!
Rachel
Hi Kate, I actually haven't tried making it with any of the above oils. I always use canola oil and it turns out well. Best of luck!
Kate
Thankyou! I went with coconut oil, as I beleive it is used in Thai cuisine for some things. Tasted great! I did burn it, but it wouldn't be my cooking if something didn't go wrong.. I think my husband is used to the burnt taste because he reckoned it tasted amazing! Thankyou for the great site!