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Khao Phad

Khao Phad

If you want to talk about Thai food there’s no way you can not mention Khao Phad.
It translates literally to “fried rice” and basically that’s what it is.
It can be eaten in basically every restaurant in Thailand and is very popular as a street food.

Khao Phad is typical for central Thailand but actually eaten all throughout the country and one of the top selling dishes in Thai restaurants.
There are many different types of Khao Phad: chicken, pork, crab,… There’s even coconut and pineapple fried rice!

Khap Phad, Fried rice


Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Author Kjell Jansen

Ingredients

  • 1 handful of cilantro optional
  • 120 grams cooked rice for the best flavor cook it the day before
  • 1 tsp fish sauce
  • 2 eggs
  • 1 clove of minced garlic
  • some chopped spring onion
  • pinch pepper
  • 1/2 lime
  • 1/4th chopped onion
  • 100 grams chicken breast, sliced
  • 1 tsp soy sauce
  • half diced tomato
  • peanut oil
  • 1/2 carrot finely chopped

Instructions

  1. If you haven't already, cook the rice and drain then set aside or make it the day before for the best flavor

  2. Add cooking oil to a hot wok, then put in one of the eggs. Then cook it on high heat and poor the hot oil over the egg with a spoon. This will cook the yolk faster so the bottom doesn't burn before the yolk is ready. Then remove the egg and add extra oil if necessary

  3. Then add the garlic and onion (not the spring onion!) Stir fry for half a minute and then add the chicken and stir-fry until cooked

  4. Add the rice to the wok, if your rice is cold you can heat it up in the microwave for a few minutes so it doesn't cool down the wok too much

  5. Then add the fish sauce, some pepper and soy sauce and stir fry for a minute or so

  6. Push everything aside to make room for the egg. Crack the egg and scramble until it's 80% cooked then toss everything together. The egg should be broken up in small parts so it sticks to the rice

  7. Add the tomato and carrot then stir fry for another minute then add the spring onion. Stir for 10 second then remove from the wok and place the food on a plate

  8. Sprinkle with the cilantro and top with the egg, serve the lime and cucumber  separately on the side

In many places this is served with Thai chili fish sauce (Phrik Nam Plaa, click here for the recipe), if you like to add some heat to the dish I suggest you do too!

Macro’s:

  • 436 kcal
  • 51 gram carbs
  • 11 gram fat
  • 37 gram protein

 

Enjoy and if you post it to Instagram don’t forget to tag me and use the hashtag #foodandstuffwithkjell

 


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