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Thai

Khao pad (Thai fried rice)

Non-vegetarian

ข้าวผัด · khao phat

Day-old jasmine rice stir-fried with chicken, egg, onion and tomato and seasoned with fish sauce, served with cucumber slices and a lime wedge.

Khao pad (Thai fried rice) is a Thai rice dish from Thailand, ready in about 20 minutes and made with long-grain white rice and chicken breast. It serves 2 and is rated easy to cook.

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Thai pork fried rice with sliced cucumber and a lime wedge
Photo: Mattes / Wikimedia Commons · public-domain
Prep
10 min
Cook
10 min
Total
20 min
Serves
2
Level
Easy
Calories
631

Ingredients

2 servings

Equipment

Method

  1. Step 1

    Break up the cold rice with your fingers so there are no clumps.

    • 2 min

    Food safety: Cool leftover cooked rice quickly and refrigerate within 1 hour; reheat until piping hot and only once.

  2. Step 2

    Heat the oil in a wok (opens in a new tab) over high heat. Fry the garlic (opens in a new tab) until pale golden, then add the chicken and onion (opens in a new tab) and stir-fry until the chicken is cooked.

    Food safety: Cook chicken until no pink remains and the juices run clear (74 °C in the thickest part).

    Ingredients tossed in a hot wok
    How it looks · Photo: Aesthos AR. Photography on Pexels

  3. Step 3

    Push everything aside, crack in the eggs (opens in a new tab) and scramble until almost set.

    • 1 min
    • high heat

  4. Step 4

    Add the rice and toss until hot and every grain is separate. Add the tomato (opens in a new tab), fish sauce (opens in a new tab), soy sauce (opens in a new tab), sugar (opens in a new tab) and white pepper (opens in a new tab) and toss for another minute.

    • 3 min
    • high heat

  5. Step 5

    Stir in the spring onion (opens in a new tab) and serve with cucumber (opens in a new tab) and lime (opens in a new tab).

      A finished dish being plated
      How it looks · Photo: Willians Huerta on Pexels

    About this dish

    Origin
    Thailand · Well documentedMore food from Thailand
    Dish
    Lunch · Dinner · Rice dishes · Main courses
    Cooking method
    Stir-fried
    Taste
    savoury, umami, mild
    Diet
    Dairy-free · No nut ingredients · High-protein
    All labelsNon-vegetarian · Dairy-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · High-protein
    With the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Ovo-vegetarian, Pescatarian, Flexitarian-friendlyWorked out from the ingredients. How labels work
    Good for
    Everyday · One-pan · Budget-friendly · Uses leftovers · Child-friendly
    Cook more with
    Long-grain white rice · Chicken breast · Garlic · Onion · Egg · Tomato
    Techniques
    Stir-frying

    Allergens

    • Contains: Eggsfrom egg
    • Contains, can be adapted: Fishfrom fish sauce
    • May contain: Crustaceansfrom fish sauce
    • Contains: Wheatfrom soy sauce
    • Contains: Glutenfrom soy sauce
    • Contains: Soyfrom soy sauce

    Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

    Nutrition

    631 kcal per serving

    Calculated

    1 serving ≈ 360 g · recipe makes 2

    Where the energy comes from

    • Protein 23%
    • Carbohydrate 45%
    • Fat 31%
    Nutrition per serving and per 100 g
    NutrientPer servingPer 100 g*
    Energy631 kcal175 kcal
    Protein36.3 g10.1 g
    Carbohydrate70 g19.4 g
    Net carbohydrate67.2 g18.7 g
    Sugars4.8 g1.3 g
    Added sugars1 g0.3 g
    Fibre2.8 g0.8 g
    Fat21.7 g6 g
    Saturated fat3.3 g0.9 g
    Trans fat——
    Cholesterol259 mg72 mg
    Sodium980 mg272 mg
    Salt equivalent2.4 g0.7 g
    Vitamins & minerals per serving
    Potassium
    775 mg
    Calcium
    94 mg
    Iron
    5.2 mg
    Magnesium
    84 mg
    Vitamin A (RAE)
    122 µg
    Vitamin C
    15 mg
    Vitamin D
    1 µg
    Vitamin B12
    0.7 µg
    Folate (DFE)
    352 µg

    How these numbers were made

    • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
    • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
    • Optional ingredients are not included: cucumber, lime.
    • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
    • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

    Good to know

    Tips

    • Freshly cooked rice turns mushy; spread it on a tray and chill if you have no leftovers.

    Common mistakes

    • Adding too much soy sauce — Thai fried rice is pale and seasoned mostly with fish sauce.

    Serve with

    • Serve with prik nam pla (sliced chillies in fish sauce) for extra seasoning.

    Storage

    • Refrigerate within 1 hour for up to 1 day.

    Reheating

    • Stir-fry until piping hot throughout.

    Variations

    • Khao pad sapparot: Pineapple fried rice with prawns, cashews and a little curry powder.

    Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

    Recipe DNA

    How this dish is built

    Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

    What the dish is built around

    Main ingredient

    Used in steps 1, 2, 3, 4, 5

    Reviews & corrections

    Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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