Entree: Thailand – Bangkok Street Food – ข้าวผัด ➤ Khao phat (Bangkok-Style Fried Rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 3 cups (555 g) day-old cooked jasmine rice, chilled and separated
- 2 tbsp (30 ml) vegetable oil (or peanut oil)
- 2 cloves garlic, minced (about 6 g)
- 1 small shallot, thinly sliced (about 1 oz / 30 g)
- 8 oz (225 g) chicken breast, thinly sliced
- 2 large eggs (about 100 g total), lightly beaten
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (4 g) granulated sugar
- 1/4 tsp (0.5 g) ground white pepper (or ground black pepper)
- 2 green onions, sliced (about 1 oz / 30 g)
- 1 medium tomato, cut into wedges (about 4 oz / 115 g)
- 1/2 cucumber, thinly sliced, for serving
- Lime wedges, for serving
- Fresh cilantro leaves, for garnish
- 1–2 Thai bird's eye chilies, sliced (optional) or red chili flakes to taste

Instructions

1. Heat a wok or large skillet over very high heat until smoking lightly. Add 1 tbsp (15 ml) oil and swirl to coat. Add the minced garlic and sliced shallot; stir-fry 20–30 seconds until fragrant but not browned.
2. Add the sliced chicken and stir-fry 2–3 minutes until just cooked through. Push the chicken and aromatics to one side of the wok.
3. Add the remaining 1 tbsp (15 ml) oil to the empty side, pour in the beaten eggs and scramble quickly until just set. Break the eggs up and mix with the chicken.
4. Add the chilled jasmine rice, breaking up any clumps. Stir-fry vigorously to combine and heat through, about 2–3 minutes.
5. Season by drizzling in fish sauce and light soy sauce, sprinkle sugar and white pepper; toss thoroughly to distribute seasoning and color. Taste and adjust seasoning with additional fish sauce or soy sauce if needed.
6. Add sliced green onions and tomato wedges; toss for 30–60 seconds to warm the tomato without overcooking. Stir in sliced chilies if using.
7. Remove from heat and serve immediately with cucumber slices, lime wedges and cilantro on the side.