Summary: Khao Pad is a quintessential Thai fried rice dish featuring jasmine rice stir-fried with eggs, vegetables, aromatic garlic, and your choice of chicken, shrimp, or pork, perfectly seasoned with fish sauce, soy sauce, and a touch of sugar. This quick and savory meal takes 20 minutes to prepare and cook, yielding 4 servings.
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Category: Main Dishes, Thai Cuisine
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Quick overview
- Dish: Khao Pad
- Category: Main Dishes, Thai Cuisine
- Cuisine: Thai
- Main ingredient: Cooked jasmine rice, 4 cups (day-old, chilled)
- Guide: 12 Most Popular Thai Dishes: Favorite Thai Cuisine Recipes
- Total time: 20 minutes (10 min prep + 10 min cooking)
- Difficulty: Easy
- Servings: 4 servings (Serving weight: 320 g)
- Key technique: High-heat stir-frying
- Preparation types: Stir-frying
- Dietary info & Allergens: Contains fish, eggs, soy
- Suitable for: Quick weeknight dinners, lunch boxes
- Nutritional values (per 1 serving): 480 kcal, Protein: 18.0 g, Fat: 16.0 g, Carbs: 64.0 g
- Storage: 3 days in the fridge, 2 months in the freezer
- Pairing: Thai Lager, Jasmine Green Tea, Limeade
- In a nutshell: Savor the authentic taste of street-food style Thai fried rice packed with garlic, eggs, and aromatic seasonings.
- Last updated: 2025-05-15
WAGUU says: “Using day-old chilled rice is the absolute secret to achieving perfectly separated grains without any mushiness in your Khao Pad.”
Key facts
| Prep time: | 10 min |
| Cooking time: | 10 min |
| Temperature: | High heat (450 °F) |
| Number of servings: | 4 |
In a nutshell
Experience the vibrant flavors of Thailand right in your own kitchen with Khao Pad. This classic fried rice combines fluffy jasmine rice, tender bites of protein, crisp vegetables, and savory umami sauces for an unforgettable meal.
Ingredients
Base servings: 4 servings • Serving weight: 320 g
| Ingredient | Quantity | Quality |
|---|---|---|
| Cooked jasmine rice | 4 cups | Day-old, chilled |
| Chicken breast | 8 oz | Diced into small cubes |
| Large eggs | 2 pcs | Fresh, beaten |
| Garlic | 3 cloves | Minced |
| White onion | 1 medium | Sliced |
| Chinese broccoli | 1 cup | Chopped stems and leaves |
| Tomato | 1 medium | Diced |
| Fish sauce | 2 tbsp | Authentic Thai |
| Soy sauce | 1 tbsp | Light |
| Sugar | 1 tsp | Granulated |
| Vegetable oil | 3 tbsp | High smoke point |
| Green onions | 3 stalks | Chopped |
| Ground white pepper | ¼ tsp | Freshly ground |
| Lime | 1 pc | Cut into wedges |
| Salt | 1 tsp | Fine sea salt |
Why you’ll love this recipe
- Lightning Fast: Ready from start to finish in just 20 minutes, making it ideal for busy weeknights.
- Authentic Flavor: Perfectly balances savory, sweet, and umami notes just like Thai street vendors.
- Versatile: Easily customizable with chicken, shrimp, pork, or leftover vegetables in your fridge.
Success guaranteed: Follow our precise heat guidelines and use chilled rice to avoid soggy results every single time.
Recipe overview
Prep: 10 min | Cooking: 10 min | Difficulty: Easy | Servings: 4 | Type: Main Dish | Origin: Thailand
Detailed instructions
Overall progress: 0% completed
Phase 1: Ingredient Preparation and Chicken Searing – 4 min
Appliances: Stovetop
1. Heat 1 tbsp of vegetable oil in a large wok over medium-high heat. Add the 8 oz of diced chicken breast and sear for 3 minutes until golden brown and cooked through. Remove the chicken from the wok and set aside on a clean plate.
CP: Chicken is fully opaque and lightly browned on the edges.
Before moving to the next step:
Ensure the wok is wiped clean if any residue remains before adding fresh oil for the aromatics.
Phase 2: Aromatics and Egg Scrambling – 3 min
Appliances: Stovetop
2. Add the remaining 2 tbsp of vegetable oil to the wok over medium heat. Sauté the 3 minced cloves of garlic and 1 sliced white onion for 1 minute until fragrant. Push the aromatics to one side of the wok, pour the 2 beaten eggs into the empty side, and scramble gently with a spatula until soft curds form.
CP: Garlic is aromatic without burning, and eggs are lightly set.
Before moving to the next step:
Keep the heat high so the rice fries rather than steams.
Phase 3: Rice Incorporation and Stir-Frying – 3 min
Appliances: Stovetop
3. Increase the heat to high. Add the 4 cups of chilled cooked jasmine rice, breaking up any clumps with your spatula. Toss continuously for 2 minutes until the rice grains are hot and evenly coated with oil and egg.
CP: Rice grains dance in the wok and show no clumps.
Before moving to the next step:
Ensure seasonings are measured and ready next to the stove for quick pouring.
Phase 4: Seasoning and Vegetable Addition – 2 min
Appliances: Stovetop
4. Drizzle the 2 tbsp of fish sauce, 1 tbsp of soy sauce, and 1 tsp of sugar around the edges of the hot wok so they caramelize slightly. Add 1 cup of chopped Chinese broccoli and 1 diced tomato, stirring vigorously for 1 minute.
CP: Vegetables retain a slight crunch and sauces are fully absorbed.
Before moving to the next step:
Return the cooked chicken back to the wok along with its resting juices.
Phase 5: Combining Protein and Final Toss – 2 min
Appliances: Stovetop
5. Add the cooked chicken back into the wok along with 1 tsp of fine sea salt and 0.25 tsp of freshly ground white pepper. Toss everything together for 1 minute until piping hot.
CP: Entire mixture is steaming and evenly seasoned.
Before moving to the next step:
Turn off the heat before adding delicate green herbs to prevent wilting into mush.
Phase 6: Garnish and Plating – 1 min
Appliances: None
6. Stir in 3 chopped green onions, turn off the heat, and transfer the Khao Pad to serving plates. Garnish with lime wedges on the side.
CP: Rice is beautifully presented with vibrant green and red accents.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Carbon steel wok | 14 inches | Large cast-iron skillet | Overcrowding leading to steamed rice |
| Wok spatula | Standard | Wooden spatula | Scratching non-stick surfaces |
| Chef’s knife | 8 inches | Santoku knife | Uneven vegetable cutting |
Shopping list
Nutrition profile
Values per 1 serving (excluding side dishes). Calculated from average ingredient nutrition values.
| Nutrient | Per 100 g | Per 1 serving | Per 4 servings |
|---|---|---|---|
| Energy | 150.0 kcal | 480.0 kcal | 1920.0 kcal |
| Fat | 5.0 g | 16.0 g | 64.0 g |
| of which saturates | 1.0 g | 3.2 g | 12.8 g |
| Carbohydrates | 20.0 g | 64.0 g | 256.0 g |
| of which sugars | 1.5 g | 4.8 g | 19.2 g |
| Protein | 5.6 g | 18.0 g | 72.0 g |
| Salt | 0.9 g | 2.9 g | 11.6 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: Verified recipe with precise ratios and visual checkpoints.
- Tip 1: Always spread freshly cooked rice on a baking sheet and refrigerate uncovered for at least 4 hours to dry out surface moisture.
- Tip 2: Heat your wok until it smokes lightly before adding oil to create a natural non-stick surface.
- Tip 3: Cook in small batches if multiplying the recipe to prevent temperature drops in the wok.
- Tip 4: Use fish sauce sparingly at first and adjust with salt to prevent overpowering the delicate rice grains.
Scientific background
Stir-frying relies on rapid heat transfer through conduction from a blazing hot wok. Chilling cooked rice retrogrades the starch molecules, reducing stickiness and allowing individual grains to crisp up rather than absorb excess moisture and turn gummy.
Fine Dining – Professional techniques
- Plate composition: Mold the fried rice tightly in a cylindrical bowl and invert onto the center of a minimalist white ceramic plate.
- Texture contrasts: Combine crispy seared chicken edges with tender rice grains and snappy Chinese broccoli stems.
- Temperature contrast: Serve piping hot directly from the wok alongside chilled fresh lime wedges.
- Aromatic garnishes: Top with fine chiffonade of green onions and fresh cilantro leaves.
Sensory radar
- Appearance: Golden-brown grains interspersed with vibrant green vegetables and red tomato specks.
- Aroma: Fragrant toasted garlic, savory fish sauce, and caramelized soy notes.
- Taste: Savory umami profile balanced with a touch of sweetness and bright acidity from lime.
- Texture: Light, separate rice grains with tender protein and crisp vegetable crunch.
Pairing
- BEER: Crisp Thai Lager or Pilsner
- WINE: Off-dry Riesling or Gewürztraminer
- NON-ALCOHOLIC: Iced Jasmine Green Tea with Fresh Lime
Various preparation methods
- Shrimp Khao Pad: Substitute diced chicken with 8 oz of peeled and deveined medium shrimp.
- Vegetarian Khao Pad: Omit chicken and fish sauce; substitute with soy sauce and diced firm tofu.
Allergens and dietary information
Contains: Fish, Eggs, Soy • Gluten: Contains gluten from soy sauce (use tamari for gluten-free) • Not suitable for: Vegans and soy-allergic individuals
Suitable for
Quick weeknight dinners, meal prep lunch boxes, and casual gatherings.
Substitution guide
- Fish sauce: Tamari or light soy sauce with a pinch of sea salt
- Jasmine rice: Long-grain white rice
FAQ
Can I use freshly cooked warm rice?
Using warm rice introduces too much moisture, resulting in soggy and clumped fried rice. Always use chilled day-old rice.
What kind of rice is best for Khao Pad?
Traditional Thai jasmine rice provides the ideal floral aroma and texture.
Can I make this dish vegetarian?
Yes, substitute fish sauce with light soy sauce and add cubed firm tofu instead of meat.
How do I prevent the rice from sticking to the wok?
Ensure your wok is extremely hot before adding oil, and coat the entire cooking surface thoroughly.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Cook in 3 separate batches using a large commercial burner • 20+ people: Divide ingredient prep across multiple woks simultaneously to maintain high heat.
Sides and serving
- Prik Nam Pla – Spicy fish sauce condiment with sliced bird’s eye chilies (not included in the recipe)
- Cucumber slices – Fresh cooling crunch (not included in the recipe)
Serving: Serve hot garnished with fresh lime wedges and sliced cucumber on the side.
Storage and reheating
Fridge: 3 days • Freezer: 2 months • Reheating: Reheat in a hot skillet with 1 tbsp of water over medium heat until steaming.
Author: WAGUU Petr & Team • Published: 24 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Using freshly cooked hot rice – Leads to sticky, gummy fried rice instead of separate grains.
- Overcrowding the wok – Prevents proper searing and causes the ingredients to steam.
- Adding all sauces directly into a pile – Distributes unevenly; drizzle around the wok edges for proper caramelization.
- Skipping high heat – Authentic wok hei requires intense heat to quickly sear the rice and aromatics.