Can I make Thai Khao Pad vegetarian?

Absolutely! Check out my Vegetarian Thai Fried Rice recipe to see how to make Thai Khao Pad Vegetarian.

What makes Thai Khao Pad taste different from Chinese fried rice?

Thai Khao Pad is known for using fish sauce and jasmine rice, and Chinese Fried Rice uses soy sauce and long grain white rice instead of jasmine rice and has no fish sauce.

What's the secret to keeping Thai fried rice dry and flavorful?

If the rice needs more savory flavor, add a pinch of salt instead of extra sauce. This helps keep the rice's dry texture, and prevents clumping. And don't put too many ingredients in your wok or it will get mushy! That's why I cook the protein and veggies separate from the rice. Check out more Fried Rice Tips here !

Can I use brown rice instead of jasmine rice?

Jasmine rice is traditional, but you can use brown rice, but the texture and flavor will be different.

Any tips for an extra kick of spice?

To eat it the way Thais do in Thailand, serve it with Nam Pla Prik , which is my fav Thai flavor bomb sauce made of fish sauce, lime, garlic and diced Thai chilis.

What is Thai Khao Pad made of?

Thai Khao Pad is made of jasmine rice, fish sauce, oyster sauce, and whatever veggies and protein you want to use up from your fridge.

How do you pronounce Khao Pad in Thai?

Khao Pad is pronounced like “ kow pat ” in English.

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

Name: Easy Thai Khao Pad (Better Than Takeout Fried Rice!)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: Stir-Fry Sauce; 1–1.5 tbsp fish sauce or Thai thin soy sauce, to taste; 1–1.5 tbsp oyster sauce, to taste; 1/2 tbsp–1 tbsp Thai dark soy sauce, to taste (optional); 1–2 tsp sugar, to taste; 1-2 tbsp cooking oil of choice, we like avocado oil or coconut oil; 1/2 cup diced onion; 4 finely chopped garlic cloves; 4 eggs; 2 boneless skinless chicken breasts, thinly chopped into bite-size pieces; 2 cups veggies of choice: mix it up with whatever you have in the fridge: peas, carrots, corn, broccoli, Chinese broccoli, bell peppers, etc.; 4 cups day-old jasmine or white rice; 2 green onion stalks, chopped into 1/4-inch pieces; 1/4 tsp white pepper powder; Optional Toppings; 1 quartered lime; 6 or so cucumber slices; Handful of cilantro, coarsely chopped; Nam Pla Prik

Description

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

Ingredients

Scale

Stir-Fry Sauce

1–1.5 tbsp fish sauce or Thai thin soy sauce, to taste

1–1.5 tbsp oyster sauce, to taste

1/2 tbsp–1 tbsp Thai dark soy sauce, to taste (optional)

1–2 tsp sugar, to taste

Fried Rice Ingredients

1-2 tbsp cooking oil of choice, we like avocado oil or coconut oil

1/2 cup diced onion

4 finely chopped garlic cloves

4 eggs

2 boneless skinless chicken breasts, thinly chopped into bite-size pieces

2 cups veggies of choice: mix it up with whatever you have in the fridge: peas, carrots, corn, broccoli, Chinese broccoli, bell peppers, etc.

4 cups day-old jasmine or white rice

2 green onion stalks, chopped into 1/4-inch pieces

1/4 tsp white pepper powder

Optional Toppings

1 quartered lime

6 or so cucumber slices

Handful of cilantro, coarsely chopped

Nam Pla Prik

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Instructions

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: Heat a wok over high heat and add a tablespoon or so 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: Over high heat, add a tablespoon or so of 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 on some Nam Pla Prik if you want it spicy. Enjoy!

Notes

Additions and Substitutions

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 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!

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Rice
Method: Stir-Fry
Cuisine: Thai