Summary: Cold jasmine rice is stir-fried in a wok with egg, chicken, onion and vegetables, seasoned with fish sauce and soy sauce. It’s served with cucumber, lime and spring onion. Total time 45 minutes, makes 6 servings.
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Category: Poultry · Thai Cuisine
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Quick overview
- Dish: Khao Pad – Thai fried rice with egg, vegetables and chicken
- Category: poultry, thai-cuisine
- Cuisine: Thai
- Main ingredient: Jasmine rice, 600 g (cooked, chilled) (quality specification)
- Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
- Total time: 45 minutes (25 min preparation + 20 min cooking)
- Difficulty: Easy
- Servings: 6 (Serving weight: 305 g)
- Key technique: Stir-frying chilled rice over high heat in a wok
- Cooking methods: Wok stir-frying, pan-frying
- Dietary info & allergens: fish (fish sauce), soy and gluten (soy sauce), egg (egg)
- Suitable for: Family dinner, dinner with friends, quick weekday lunch or a festive multi-course table.
- Nutrition (per serving): 471 kcal, Protein: 25.5 g, Fat: 18.4 g, Carbohydrates: 50.9 g
- Storage: 3 days in the fridge, 1 month in the freezer
- Pairing: Thai lager, dry Pinot Grigio, iced green tea
- In short: Cooled jasmine rice is stir-fried in a wok with egg, chicken, onion and vegetables, seasoned with fish sauce and soy sauce. Total time 45 minutes, serves 6.
WAGUU says: “Fried rice is not made with fresh rice. A day in the fridge is half the recipe.”
Key facts
| Preparation time: | 25 minutes |
| Cooking time: | 20 minutes |
| Temperature: | Wok 220–240 °C, rice chilled to 5 °C |
| Servings: | 6 |
At a glance
Khao Pad relies on two things: the rice must be cooked the day before and the wok must be searing hot. Freshly cooked rice clumps together in the wok and steams. The egg is fried separately into a thin layer and the rice is added to it so it gets coated in fat and doesn’t turn soggy.
Ingredients
Base servings: 6 servings • Serving weight:305 g
| Ingredient | Amount | Quality |
|---|---|---|
| jasmine rice | 300g | cooked the day before, chilled |
| boneless chicken thigh | 500g | cut into small cubes, skinless |
| eggs | 4 pcs | fresh, room temperature |
| onion | 1 pcs | yellow, finely diced |
| garlic | 4 cloves | finely chopped |
| carrot | 2 pcs | finely diced |
| spring onions | 4 pcs | sliced diagonally |
| fish sauce | 25ml | fermented |
| soy sauce | 20ml | light |
| oyster sauce | 15ml | thick |
| brown sugar | 10g | finely ground |
| rapeseed oil | 50ml | neutral, for high heat |
| cucumber | 1 pcs | firm, sliced diagonally |
| lime | 2 pcs | cut into wedges |
Why you’ll love this recipe
- Quick meal from cooked rice: The rice is cooked the day before, the stir-frying itself takes ten minutes. The dish is ready before you could cook a fresh batch of rice.
- Egg as a base, not an afterthought: The egg is fried separately into a thin layer and returned at the end. It keeps the rice fluffy and adds creaminess.
- Exact ratios for 6 servings: Three hundred grams of dry rice and half a kilogram of meat. Servings can be recalculated for your guests and the rice is cooked separately.
Success guaranteed: Cooked rice loses surface moisture as it cools and the grains firm up. That’s why it doesn’t clump when stir-fried. If fresh rice is used, the steam inside the grains is released at high heat and the rice turns mushy. Fish sauce and soy sauce are added around the edge of the wok, where they heat up quickly and release their aroma, not in the centre, where they would make the rice soggy.
Recipe overview
Prep: 25 min | Cook: 20 min | Difficulty: Easy | Servings: 6 | Type: Main course | Origin: Thai
Detailed method
Total progress: 6 % done
Phase 1: Cooking the rice the day before – 12 min
Equipment: lidded saucepan, sieve
1. Rinse the rice until the water runs clear and leave it to drain. Cook it in a 1:1.5 ratio with the lid on until the water is absorbed.
2. Spread the cooked rice on a baking tray and let it cool. Then cover it and store in the fridge for at least four hours, preferably overnight.
Visual check: The grains are separate, loose and dry on the surface after chilling. The rice doesn’t hold together in a clump.
Before you move to the next step:
Fresh rice will clump and turn mushy in the wok. A day in the fridge is part of the recipe, not a shortcut.
Phase 2: Preparing the ingredients – 15 min
Equipment: chopping board, small bowls
1. Cut the chicken into 1 cm cubes, finely dice the onion and carrot, and chop the garlic finely. Slice the spring onions diagonally.
2.In a small bowl, stir together the fish sauce, soy sauce and oyster sauce with the sugar. Beat the eggs in a second bowl.
Visual check:Everything is chopped to the same size and the sauce is mixed. A wok leaves no time for chopping.
Before you move on:
Large pieces of vegetable will not heat through in a wok. Cut them small, the stir-fry takes only a few minutes.
Stage 3: Egg and meat – 5 min
Equipment:wok, metal spatula
1.Heat the wok over the highest flame, pour in half the oil and add the beaten eggs. Let them set into a thin layer, then break them into pieces with the spatula. Tip them onto a plate.
2.Add the rest of the oil to the wok, put in the chicken and stir-fry until it turns white and lightly golden. Add the garlic and onion and stir-fry until fragrant.
Visual check:The egg is in dry strands, not clumps. The meat is browned on all sides and the water has evaporated.
Before you move on:
Meat in a cold wok releases water and stews. The wok must be hot enough to give off a faint haze.
Stage 4: Rice and vegetables – 5 min
Equipment:wok, spatula
1.Tip the cooled rice into the wok and break it up with the spatula. Stir-fry over a high flame until the grains are hot and start to jump.
2.Add the carrot and stir-fry for two minutes so it stays crisp. Then pour the sauce down the side of the wok and toss everything briefly.
Visual check:The rice grains separate and do not stick together. There is no water in the bottom of the wok and the rice smells faintly toasted.
Before you move on:
Do not stir the rice in circles, it turns mushy. Toss it with the spatula and add it to the wok in batches.
Stage 5: Returning the egg and seasoning – 3 min
Equipment:wok, spatula
1.Return the egg to the wok and scatter over the spring onion. Toss everything briefly so the ingredients come together.
2.Taste the rice and add a dash of fish sauce or lime juice if needed.
Visual check:The rice is hot, the grains separate and the egg is evenly distributed. The flavour is salty with a gentle sweetness.
Before you move on:
Do not return the egg to the wok before the final minute, or it breaks up and the rice turns wet.
Stage 6: Serving – 3 min
Equipment:warmed plates
1.Pile the rice onto warmed plates in a low mound. Lay slanted cucumber slices and a lime wedge alongside.
2.Serve a small bowl of fish sauce, chilli and lime juice on the side so each guest can season their own rice.
Visual check:The rice is loose, the cucumber cold and crisp, the lime fresh-smelling.
Equipment needed
| Kit | Ideal size | Alternative | Risk |
|---|---|---|---|
| wok | 30 cm diameter, heavy base | large deep frying pan | a thin wok scorches the rice before it heats through |
| metal spatula | 10 cm blade | two wooden spoons | a plastic spatula bends at high heat |
| saucepan with lid | 3 l capacity | rice cooker | a thin base scorches the rice at the bottom |
| cooling tray | 30 × 40 cm | large bowl | rice in a heap cools slowly and turns damp |
Shopping list
Nutritional profile
Values per 1 portion (without side dish). Calculated from average nutritional values of the ingredients.
| Nutrient | Per 100 g | Per 1 portion | For 6 portions |
|---|---|---|---|
| Energy | 644 kJ / 154 kcal | 1971 kJ / 471 kcal | 11824 kJ / 2826 kcal |
| Fat | 6.0 g | 18.4 g | 110.4 g |
| of which saturates | 1.2 g | 3.6 g | 21.4 g |
| Carbohydrate | 16.7 g | 50.9 g | 305.4 g |
| of which sugars | 16.7 g | 50.9 g | 305.4 g |
| Protein | 8.4 g | 25.5 g | 153.0 g |
| Salt | 0.7 g | 2.2 g | 13.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro level
- Pro standard: A tested recipe with exact ratios and visual checkpoints.
- Tip 1: A tested recipe with exact ratios and visual checkpoints.
- Tip 2: The grains are loose, separate and dry on the surface once cooled. The rice does not clump together. Fresh rice sticks and turns mushy in the wok. A day in the fridge is part of the recipe, not a shortcut.
- Tip 3: Everything is chopped to the same size and the sauce is mixed. A wok leaves no time for chopping. Large pieces of vegetable will not heat through in a wok. Cut them small, the stir-fry takes only a few minutes.
- Tip 4: Set the ingredients out in small bowls before you start. Thai cooking runs over a high flame and there is no time to portion things out mid-cook.
The science behind it
As rice cools, its starch retrogrades – amylose and amylopectin rearrange into a crystalline structure that is firmer and less sticky. This process is the basis of fried rice. The Maillard reaction on the rice builds the toasted flavour, helped by the small amount of sugar in the sauce.
Fine Dining – Professional techniques
- Plate composition: Press the rice into a small metal ring and turn it out into the middle of the plate. It looks like a restaurant portion, but it is the same rice.
- Texture contrasts: Top with a thin slice of omelette and a coriander leaf. The contrast of yellow and green keeps the dish fresh.
- Temperature contrast: Set a small bowl of thinly sliced cucumber to one side. The cold vegetable clears the palate of saltiness.
- Aromatic extras: Finish with half a lime and a sachet of chilli flakes. Guests season their own rice, which is common in Thailand.
Sensory radar
- Appearance: The rice is light golden, separate grains, with pieces of meat, yellow carrot and green spring onion rings.
- Aroma: Fried rice with garlic and egg, fresh lime after stirring.
- Taste: Salty fish sauce with the sweetness of sugar, fresh lime at the end and a gentle heat.
- Texture: The rice grains are separate and firm, the vegetables crunchy, the egg soft.
Pairing
- Thai lager: A lager with higher carbonation cleanses the palate of oil. Serve it at 6 °C.
- dry Pinot Grigio: Pinot Grigio with gentle acidity stands up to soy sauce. Avoid oaked wines.
- iced green tea: Iced green tea with lime, unsweetened. The tannins in the tea calm the saltiness of the fish sauce.
Different preparation variations
- Khao Pad with prawns:: Replace the chicken with prawns, which are stir-fried for just two minutes. The rice is sweeter and lighter, add an extra dash of fish sauce.
- Vegetarian Khao Pad:: Omit the meat and use firm tofu and peas. Dry the tofu and fry it separately so it doesn’t break up among the rice.
Allergens and dietary information
Contains: fish (fish sauce), soy and gluten (soy sauce), egg (egg) • Gluten: yes, in the soy sauce (for a gluten-free version use tamari) • Not suitable for: people with a fish, soy and egg allergy, people with coeliac disease
Suitable for
A family dinner, dinner with friends, a quick weekday lunch or a festive table with multiple courses.
FAQ
Does the rice have to be a day old?
Four hours in the fridge is enough. What matters is that the grains are chilled and dry on the surface. Fresh warm rice will go soggy in the wok.
What rice should I use?
Jasmine or another long-grain rice. Short-grain rice is sticky and will clump together in the wok.
Can I use frozen vegetables?
Yes, but they must be defrosted and dried. Water from frozen vegetables will make the rice soggy, so rinse them first with hot water and dry them.
What can I use instead of fish sauce?
Soy sauce with a tablespoon of lime juice. The flavour will be less briny. For a vegetarian version, also omit the oyster sauce and use mushroom sauce.
Why is the rice oily?
Too much oil or the wok was not hot enough. Stir-fry the rice in batches and measure the oil, three tablespoons per batch is enough.
How do I add heat?
Crush chilli with garlic and add them to the oil at the start. For a spicier dish, add chilli flakes with lime at the table.
WAGUU Petr advises: Cooking for 6 or more people?
6–8 people: Heat the wok or pan in batches and keep the finished dish warm in the oven at 80 °C. Add the flavour components (fish sauce, lime, sugar) at the end, otherwise the aroma will disappear. • 10+ people: Prepare the base (paste, stock or marinade) in double quantity and keep half for the next day. Fill the wok to no more than two-thirds, otherwise the ingredients will steam instead of stir-fry.
Sides and serving
Serving: Serve the rice on a warmed plate with cucumber slices, a lime wedge and spring onion rings. Put a bowl of fish sauce and chilli on the table.
Storage and reheating
Fridge: 3 days • Freezer: 1 month • Reheating: Fridge: 3 days • Freezer: 1 month • Reheating: in a pan for two minutes over high heat, with a splash of water
Satay Gai – grilled marinated chicken skewers with peanut sauce and pickled vegetables
Author: WAGUU Petr & Team • Published: 8 Oct 2026 • Updated: 10 Oct 2026
More recipes from the article
Guide: 12 most famous Thai dishes: traditional recipes from Thai cuisine
Pad Thai – stir-fried rice noodles with egg, prawns, tofu, tamarind, peanuts and lime
Tom Yum Goong – spicy and sour soup with prawns, lemongrass, galangal and chilli
Tom Kha Gai – coconut soup with chicken, galangal, lemongrass and lime leaves
Green Curry (Gaeng Keow Wan) – green curry with coconut milk, chicken and Thai basil
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Red Curry (Gaeng Daeng) – red curry from red paste and coconut milk with beef
Som Tam – spicy green papaya salad with chilli, lime, fish sauce and peanuts
Pad Kra Pao – stir-fried meat with Thai basil, chilli and garlic, with rice and a fried egg
Khao Soi – northern Thai noodle soup with coconut curry, chicken and crispy noodles
Satay Gai – marinated chicken skewers from the grill with peanut sauce and pickled vegetables
Mango Sticky Rice (Khao Niao Mamuang) – sticky rice with coconut milk and ripe mango
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Most common mistakes
- Cooking the rice the day before – Fresh rice will clump and go soggy in the wok. A day in the fridge is part of the recipe, not a shortcut.
- Preparing the ingredients – Large pieces of vegetables won’t heat through in the wok. Cut them small, stir-frying takes only a few minutes.
- Egg and meat – Meat in a cold wok releases water and steams. The wok must be heated until it just smokes.
- Rice and vegetables – Do not stir the rice in a circular motion, it will become soggy. Toss it with a spatula and add it to the wok in batches.