Easy Thai Khao Pad (Better Than Takeout Fried Rice!)

Craving Thai fried rice? This updated Thai Khao Pad recipe is quick, full of bold flavor, and better than takeout!

Why you’ll love this Thai Khao Pad Recipe

As a Thai cooking class teacher, I love showing people how to make Thai fried rice because whether you’re cooking for picky kids, feeding a crowd, or just trying to avoid another boring leftovers night, this recipe has your back!

But since Thai Fried Rice can be trickier than it looks, I’m here to guide you step-by-step like I would if you were in my cooking class!

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What Is Thai Khao Pad?

Thai Khao Pad is Thailand’s take on fried rice—simple, savory, and full of comforting flavor. Traditionally made with jasmine rice, fish sauce, oyster sauce, dark soy sauce, eggs, and whatever veggies or protein you have on hand, it’s a go-to meal in Thai homes for good reason.

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Thai Khao Pad Ingredient Notes

Stir-Fry Sauce

• 1–1.5 tbsp fish sauce or Thai thin soy sauce, to taste – Adds salty umami goodness. 
• 1–1.5 tbsp oyster sauce, to taste – Brings savory sweetness and depth.
• 1/2 tbsp-1 tbsp. Thai dark soy sauce, to taste (optional) – Add until you hit the golden brown color you prefer, gives a rich color and a hint of sweetness.
• 1–2 tsp sugar, to taste – A touch of sugar balances the salty sauces and brings harmony to the dish.

Fried Rice Ingredients

• 1/2 cup of diced onion: Yellow, white, or red onions add a sweet and savory flavor.
• 4 finely chopped garlic cloves: Fresh garlic is essential for that aromatic kick.
• 4 eggs: Adding eggs provides richness and texture.
• 2 boneless skinless chicken breasts, thinly chopped into bite-size pieces: Swap with shrimp, beef, Thai Fried Tofu or whatever you prefer.
• 2 cups veggies: Feel free to mix it up with whatever you have in the fridge: peas, carrots, corn, broccoli, Chinese broccoli, bell peppers, etc.
• 4 cups of day-old jasmine, white or basmati rice: The secret to perfect Thai Fried Rice is using rice that’s a day or two old. Since it’s drier, it absorbs the flavors better and doesn’t get mushy when it’s stir-fried.
• 2 green onion stalks, chopped into 1/4 in. pieces: Green onions provide a fresh, mild onion flavor.
• 1/4 tsp. white pepper powder: White pepper adds a subtle heat.

Topppings

• 1 quartered lime: The citrusy kick adds a sharper, fresher flavor.
• 6 or so cucumber slices: Adds a cool, refreshing note.
• Handful of cilantro: Adds sharp, clean notes and sprinkled on each serving makes Thai Khao Pad look extra pretty!
• Nam Pla Prik: Aka my Thai Flavor Bomb Sauce that adds some spicy zing!

How to Make Thai Khao Pad: Step by Step

Stir-Fry Sauce: Make the sauce by mixing 1-2 tbsp. Thai light soy sauce, 1-2 tbsp. mushroom soy sauce, 1/2 tbsp-1 tbsp dark soy sauce and 1–2 tsp sugar in a small bowl.

Cook the Aromatics: Add a few teaspoons of cooking oil to your wok. Stir-fry the 1/2 cup diced onion and 4 finely chopped garlic cloves until soft and fragrant.

Scramble the Eggs and Stir-Fry Chicken and Veggies: Push the aromatics to the side and crack in the 4 eggs. Let them set, then scramble gently. Add the 2 thinly sliced chicken breasts and stir-fry until almost cooked through. Toss in your 2 cups veggies of choice and stir-fry everything together.

Set Aside: Transfer the chicken and veggie mix to a plate and set aside.

Fry the Rice and Combine: Add a little more oil to the wok. Break up the 4 cups of day old rice and stir-fry until heated through and slightly crisp.

Mix in the Stir-Fry Sauce. Add back the chicken and veggies and stir everything together.

Finish and Garnish: Turn off the heat. Stir in the 2 green onions chopped into 1/4 inch pieces, and 1/4 tsp of white pepper powder. If using, garnish each serving with a sprinkle of coarsely chopped cilantro, a lime wedge, cucumber slices and drizzle Nam Pla Prik on top if you like spicy. Enjoy!

Additions and Substitutions

Uh-oh! Missing a few ingredients? No worries! Here are some easy swaps!

• Day-old rice substitute: If you don’t have day-old rice, make some and put it on a baking sheet to dry out on the counter for at least 30 minutes.
• Diced onion substitute: Shallots or green onions.
• Eggs substitute: Leave them out or replace with scrambled tofu.
• Green onion substitute: Leave them out or use chives.
• Chicken substitute: Shrimp, beef, or Thai Fried Tofu.
• Fish sauce or Thai thin soy sauce substitute: Kikoman soy sauce, tamari or coconut aminos.
• Oyster sauce substitute: Add extra soy sauce or a splash of mushroom soy sauce for depth.
• White pepper powder substitute: Black pepper.

Thai Khao Pad Recipe Tips & Tricks

• You can use any meat or seafood you like, or make Vegetarian Thai Fried Rice or Vegetable Thai Fried Rice!
• Sometimes I like to stir in a little Thai chili sauce or even ketchup at the end for extra color and a hint of spice — totally optional.
• For the full Thai spicy experience, serve it with Nam Pla Prik: a small bowl of fish sauce mixed with lime juice, garlic and diced Thai chilis. It’s the perfect spicy, tangy topping!
• If your fried rice tastes a little flat after adding the sauces, sprinkle in a little salt instead of adding more sauce. It keeps the rice flavorful and prevents it from getting too wet or sticky.
• Want even more fried rice tips? Check out my full post: 5 Tips on how to make Perfect Fried Rice!

Behind the Recipe: Sherri’s First Time Ordering Khao Pad in Bangkok

“Khao pad gai,” Ja, my Thai friend, said to me.

I repeated it, hoping my tones were right, but as soon as the words came out of my mouth, the Thai name for Thai fried rice with chicken escaped my memory as well.

Thankfully Ja wrote it on a slip of paper, so I could look at it right before I ordered. 

Ja had guided me around Bangkok my first few days there, but now I was on my own.

I had walked by a street vendor near my apartment a few times, and a crowd was always sitting in the red metal chairs to prove that this Thai street food vendor was doing something right. I decided that this would be the spot where I would order my first Thai dish by speaking Thai, all by myself.

I quickly read the now crumpled piece of paper with the magic words before approaching the cute, slender, older Thai cook. 

I said, “Khao pad gai,” to her as clearly as a week-old, ex-pat living in Bangkok could, and sat down.

I wasn’t too worried about maybe saying it wrong and getting the wrong dish, since I hadn’t found a Thai dish I didn’t like yet. 

But I wanted to feel like maybe I was fitting into my new life in Thailand by ordering lunch all by myself like a big girl.

After a few minutes, she brought me a white plastic flowered plate heaped with rice, chicken, tomatoes, green onion and egg bits all mixed together and held in a tight embrace with cilantro, lime, fish sauce, a bit of sugar and some Thai chili peppers I sprinkled on top. Cucumber slices decorated the edge along with a metal fork and spoon.

Just what I ordered. (Yup this is the actual pic of it!)

I smiled with contentment and ate every spoonful very slowly just to savor my first score in Bangkok street food.

Then when I got up to leave I asked the woman, “How much?” I expected her to say 30 baht ($1-ish) because that was what I usually paid for street food.

“20 baht,” she said in broken English and gave me a huge smile like she thought I was the cutest, clueless foreigner ever and wanted to give me a break. 

I smiled back, dropped her the 20 baht and became a regular from that day on.

And today not only can I say Khao Pad Gai without thinking, but I can cook it too.

Thai Khao Pad is simple, and perfect if you have leftover rice, veggies or meat from the night before and want to revitalize it.

I love to add some spice to it through Nam Plaa Prik, aka my Thai Flavor Bomb Sauce, but you can have it spice free as well.

FAQs about Thai Fried Rice

Other Fried Rice Recipes You’ll Love

• Thai Curry Fried Rice: use any curry paste you have to make this quick, flavor-packed weeknight dinner!
• Green Curry Fried Rice: if you are a green curry fan, you’ll love eating it fried rice style!
• Tom Yum Fried Rice: your favorite Thai soup flavors in fried rice, nothing better!
• Thai Fried Rice Omelette: my kids adore this dish!

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie.

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About the photos:
Some of these images were AI-generated to show the dish at its yummiest — but don’t worry, the recipe is 100% real. I’ve cooked it, tested it, and even teach it in my Thai cooking classes. Learn more about how and why I use AI photos here.