JollyRoses
Fried Rice · Thai

Thai Fried Rice (Khao Pad)

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Thai fried rice (khao pad) with chicken, egg, onion and tomato, seasoned with fish sauce and soy, and served with lime and cucumber. Ready in 30 minutes.

By The JollyRoses Kitchen · Updated

Prep
15 min
Cook
15 min
Total
30 min
Serves
4
Non-veg Easy Main Course
Cook it
Plate of Thai-style fried rice with shrimp, lime wedge, cucumber and herbs
Photo: Yosuke Ota on Unsplash

Thai fried rice, or khao pad, is simpler and lighter than many takeout-style fried rice dishes. Jasmine rice is fried with garlic, chicken and egg, seasoned mainly with fish sauce plus a little soy sauce and sugar, and tossed with onion and tomato wedges at the end.

It is typically served with fresh sides: a wedge of lime to squeeze over, cool cucumber slices and sliced green onion. Those fresh, sour and crunchy notes are part of the dish, not just a garnish.

Why this recipe works

  • Fish sauce is the main seasoning, giving the clean, savory depth that sets Thai fried rice apart from soy-heavy versions.
  • Tomato wedges go in last so they soften slightly and add juicy, tangy bites without turning the rice wet.
  • A squeeze of lime at the table brightens every bite and balances the salty seasoning.

Thai Fried Rice (Khao Pad) recipe

By The JollyRoses Kitchen · 30 min total · Easy

Ingredients

Servings 4

For the fried rice

For the sauce

To serve

Equipment

  • Wok or large 12-inch skillet
  • Wide spatula or wok turner
  • Sharp knife and cutting board
  • Small bowl for the sauce
  • Instant-read thermometer (helpful for the chicken)

Instructions

  1. Prep

    Stir the fish sauce, soy sauce, sugar and white pepper together until the sugar dissolves. Slice the chicken, mince the garlic, cut the onion and tomatoes into wedges, and cut the green onions. Break up the cold rice with your fingers. Slice the cucumber and cut the lime for serving.

  2. Cook the garlic and chicken

    Heat the wok over high heat and add 2 tbsp oil. Add the garlic and stir for 10–15 seconds until fragrant but not brown. Add the chicken in an even layer, let it sear for 1 minute, then stir-fry for 3–4 minutes until cooked through with no pink inside (165°F / 74°C).

  3. Add the onion

    Add the onion wedges and stir-fry for 1–2 minutes until they turn glossy and just start to soften but still have some bite.

  4. Cook the eggs

    Push everything to one side of the pan and add the remaining 1 tbsp oil to the empty side. Crack in the eggs, break the yolks and let them set for about 30 seconds, then scramble roughly into large curds.

  5. Fry the rice

    Add the rice and toss everything together. Spread the rice over the hot surface, let it sit for 30 seconds, then toss and repeat, pressing out any clumps, until the rice is hot throughout, 3–4 minutes.

  6. Season

    Pour the sauce around the edge of the pan and toss until the rice is evenly colored and seasoned, about 1 minute. Taste and add a little more fish sauce if needed.

  7. Add tomato and green onion, then serve

    Add the tomato wedges and green onions and toss for about 1 minute, just until the tomato is warmed and slightly softened. Serve immediately with lime wedges, cucumber slices, cilantro and the chili fish sauce on the side.

Tips for the best thai fried rice (khao pad)

  • Use jasmine rice for its soft texture and floral aroma. For the best texture, cook it ahead; if cooking the same day, spread it out to cool quickly, refrigerate within 1 hour, and fry once it is fully chilled.
  • Chicken thighs stay juicier than breast in a hot wok. If you use breast, slice it thin and take care not to overcook it.
  • Don't let the garlic brown before the chicken goes in. Burnt garlic tastes bitter and will carry through the whole dish.
  • Keep the tomatoes for the very end. They should hold their shape and add fresh, juicy bites rather than dissolving into the rice.
  • Season lightly in the pan and let people adjust at the table with lime and chili fish sauce, which is how khao pad is commonly eaten.

Substitutions

ChickenPeeled shrimp (cook just until pink and opaque, 2–3 minutes), thinly sliced pork (cook to 145°F / 63°C), or cooked crab meat added with the tomatoes.
Light soy sauce (for gluten-free)Tamari, and check that the fish sauce is labeled gluten-free.
Jasmine riceAny cold, cooked long-grain white rice.
Roma tomatoesAbout 1 cup of halved cherry tomatoes.

Storing and reheating

Refrigerate leftovers in an airtight container within 1 hour of cooking (never more than 2 hours) and eat within 3 days. Reheat in a hot skillet or covered in the microwave with a sprinkle of water until steaming hot throughout. Add fresh lime and cucumber when serving.

What to serve with thai fried rice (khao pad)

  • Cucumber slices and lime wedges
  • Prik nam pla (fish sauce with sliced Thai chilies)
  • Clear Thai-style soup or a crisp green salad

Frequently asked questions

What makes Thai fried rice different from Chinese fried rice?
Thai fried rice is usually made with jasmine rice and seasoned mainly with fish sauce, with only a little soy sauce and sugar. It often includes tomato and onion wedges and is served with lime and cucumber, while Chinese-style fried rice relies more on soy sauce and often includes peas and carrots.
What is khao pad?
Khao pad means fried rice in Thai. The basic version is jasmine rice stir-fried with garlic, egg, onion and a protein such as chicken, shrimp or pork, seasoned with fish sauce and served with lime and cucumber.
What sauce is used in Thai fried rice?
Fish sauce is the main seasoning, usually combined with a little light soy sauce and sugar. Many cooks also add a splash of oyster sauce. At the table it is often eaten with prik nam pla, fish sauce mixed with sliced chilies.
Can I use fresh rice for Thai fried rice?
Cold, cooked rice is easier to fry because the grains are firmer and drier. If you only have fresh rice, spread it out on a tray to let the steam escape and cool it before frying, and don't add extra liquid.
Is Thai fried rice spicy?
The rice itself is usually mild. The heat comes from the chili fish sauce served on the side, so each person can add as much or as little as they like.

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