Name: Classic Thai Fried Rice (Khao Pad)
Yield: Serves 1
Cuisine: Thailand
Ingredients: 2 to 3 lime wedges; 1 scallion, trimmed; 2 cups cooked rice, cooled (preferably Thai jasmine or American jasmine rice); ¼ cup Fish Sauce with Hot Chiles; 1 cup sliced oyster mushrooms or other mushrooms (optional); ½ tomato, sliced (optional); 1 medium tomato, finely chopped (optional); 2 tablespoons peanut oil or vegetable oil; 2 scallions, cut into ½-inch slivers (optional); 1 teaspoon soy sauce; Leaf lettuce (optional); 4 to 8 cloves garlic, minced (even more if not using optional ingredients); About 6 thin cucumber slices; 2 teaspoons Thai fish sauce or to taste; About ¼ cup packed fresh coriander leaves

Preparation info

Serves
1

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Fried rice is a Thai classic. No matter where you are, no matter what time of day, you can always order fried rice—khao pad—and it will almost always be very good. You can order it with chicken, pork, squid, green vegetables, mushrooms, extra garlic, any way you like—something like ordering a pizza here. Our favorite is khao pad pak sai khai dao, vegetable fried rice with a fried egg on top (eggs in Thailand are full of flavor).

But khao pad is much more than a

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of