Entree: Thailand – Central Thailand – ข้าวผัด ➤ Khao phat (Thai-style stir-fried jasmine rice with egg, vegetables, and savory fish-sauce seasoning)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 3 cups (720 g) cooked jasmine rice, preferably day-old and chilled
- 1 lb (454 g) boneless chicken thighs, cut into 1/2-inch (1 cm) pieces (or substitute 1 lb / 454 g shrimp, peeled)
- 2 tbsp (30 ml) vegetable oil or peanut oil
- 3 cloves garlic, finely minced (approx. 12 g)
- 2 shallots, finely sliced (approx. 60 g)
- 2 large eggs, beaten
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (4 g) granulated sugar
- 1/2 tsp (1 g) ground white pepper or black pepper
- 1 cup (150 g) frozen peas and carrots, thawed (or 1 cup / 120 g mixed fresh vegetables)
- 3 scallions (green onions), sliced into 1-inch (2.5 cm) pieces (approx. 45 g)
- 2 medium tomatoes, cut into wedges for serving (approx. 200 g)
- 1 small cucumber, sliced for serving (approx. 200 g)
- Fresh cilantro leaves for garnish (optional)
- Lime wedges for serving

Instructions

1. Break up any clumps in the chilled jasmine rice so grains are separate. Have sauces measured and ready because stir-frying is fast.
2. Heat a wok or large heavy skillet over high heat until very hot. Add 1 tbsp (15 ml) oil and swirl to coat. Add the chicken pieces and sear until just cooked through, about 3–5 minutes. Remove chicken and set aside.
3. Add the remaining 1 tbsp (15 ml) oil to the hot wok. Add minced garlic and sliced shallots; stir-fry quickly until fragrant and beginning to brown, about 30–45 seconds.
4. Push aromatics to the side, pour beaten eggs into the cleared space, and scramble until just set. Mix eggs with the garlic and shallots.
5. Add the rice and return cooked chicken to the wok. Toss vigorously to combine and heat through, breaking up any remaining clumps.
6. Pour in fish sauce, light soy sauce, oyster sauce (if using), and sprinkle sugar and pepper. Stir-fry for 2–3 minutes until the rice is evenly seasoned and slightly toasted at the edges.
7. Stir in peas and carrots (or mixed vegetables) and sliced scallions; cook 1–2 minutes more until vegetables are warmed but still bright.
8. Taste and adjust seasoning with an extra splash of fish sauce or a squeeze of lime if needed. Serve Khao Pad immediately with tomato wedges, cucumber slices, fresh cilantro, and lime wedges on the side.