Entree: Thailand – Royal Thai Cuisine – ข้าวผัด ➤ Khao Phat (Stir-fried Thai jasmine rice with egg, aromatics, and savory fish sauce seasoning)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 4 cups (approx. 800 g) cooked jasmine rice, chilled (day-old rice preferred)
- 2 tbsp (30 ml) vegetable oil
- 8 oz (225 g) medium shrimp, peeled and deveined (about 12 shrimp)
- 2 large eggs
- 3 cloves garlic, minced
- 1 shallot, thinly sliced (about 1 oz / 30 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tsp (5 g) granulated sugar
- 1/4 tsp (0.5 g) ground white pepper or black pepper
- 3 green onions, sliced (white and green parts separated)
- 1/2 cup (60 g) frozen peas and carrots, thawed (optional)
- 1 small cucumber, thinly sliced, for serving
- 1 lime, cut into wedges, for serving
- 2 tbsp (8 g) fresh cilantro or Thai basil leaves for garnish (optional)

Instructions

1. Break up any clumps in the chilled rice with a fork so grains are separated. Have all ingredients prepped because stir-frying goes quickly.
2. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon (15 ml) vegetable oil and swirl to coat.
3. Add the shrimp and stir-fry 1–2 minutes until they just turn pink; remove and set aside.
4. Add the remaining 1 tablespoon (15 ml) oil to the wok. Add the garlic and shallot and stir-fry 30–45 seconds until fragrant but not browned.
5. Push the aromatics to one side, crack the eggs into the empty side of the wok, scramble briefly until just set, then mix with the garlic and shallot.
6. Add the chilled rice and stir-fry, pressing and tossing to heat through and separate grains. Return the shrimp to the wok.
7. Add the fish sauce, light soy sauce, sugar, and white pepper. Toss thoroughly for 1–2 minutes so the rice is evenly seasoned. Stir in the white parts of the green onions and the peas and carrots if using, cooking until heated.
8. Taste and adjust seasoning with a little more fish sauce or a pinch of sugar if needed. Remove from heat and stir in the green onion greens.
9. Serve immediately with cucumber slices, lime wedges, and a sprinkle of cilantro or Thai basil.