Khao Pad (Thai Fried Rice)
Experience Exotic Flavors at Home! Super Simple Thai Fried Rice ‘Khao Pad’ Lunchbox Recipe
When heading out is difficult due to kids’ school breaks or cold weather, create a special picnic atmosphere right at home! Introducing Thai fried rice ‘Khao Pad,’ a dish that’s simple yet bursting with flavor, perfect for the whole family to enjoy.
Main Ingredients
- Crab sticks (surimi) 4 sticks
- Green bell pepper 1/3
- Onion 1/4
- Carrot a small amount
- Scallion 1 stalk
- Eggs 2
- Dried shrimp 1/3 cup
- Peanuts (for toasting)
- Cooked rice 3 bowls (warm)
Stir-fry Seasoning
- Fish sauce (or generic fish sauce like Kkanari) 2 Tbsp
- Sugar 1 Tbsp
- Salt a pinch (to taste)
- Fish sauce (or generic fish sauce like Kkanari) 2 Tbsp
- Sugar 1 Tbsp
- Salt a pinch (to taste)
Cooking Instructions
Step 1
First, prepare all the ingredients for your delicious Khao Pad. Wash everything thoroughly. Finely chop the vegetables after removing seeds.
Step 2
Prepare the peanuts that will add a nutty aroma to your fried rice. Place the peanuts between two sheets of paper towel and finely chop them using the back of a knife or a suitable tool. Wrapping them in paper towel helps prevent peanut powder from scattering.
Step 3
In a bowl, whisk the 2 eggs and add a pinch of salt. Dice the green bell pepper, onion, and carrot into small cubes. Finely chop the scallion. Shred the crab sticks into bite-sized pieces.
Step 4
Heat a dry pan over medium-low heat without any oil. Add the chopped peanuts and toast them until golden brown and fragrant. Be careful not to burn them. Once toasted, transfer the peanuts to a paper towel to cool.
Step 5
Heat a wok or a large skillet with a generous amount of cooking oil. Add the chopped scallions and stir-fry until fragrant, creating a flavorful scallion oil.
Step 6
Push the cooked scallions to one side of the pan. Pour the whisked eggs into the empty space and scramble them. Break up the scrambled eggs gently with chopsticks once cooked. Season very lightly with salt.
Step 7
Move the scrambled eggs to the side as well. Add the dried shrimp to the pan and stir-fry over low heat until crispy, almost like deep-frying them. They should be brittle enough to crumble easily for the best texture.
Step 8
Once the dried shrimp are crispy, mix them with the scrambled eggs and cooked scallions. Add the diced bell pepper, onion, carrot, and shredded crab sticks. Stir-fry over high heat quickly to keep the vegetables crisp.
Step 9
Prepare the stir-fry seasoning. If you have fish sauce, use it directly. If not, mix 2 tablespoons of Kkanari fish sauce (or a similar light fish sauce) with 1 tablespoon of sugar until the sugar is fully dissolved. Dissolving the sugar beforehand helps the seasoning distribute evenly throughout the fried rice.
Step 10
Now it’s time to add the rice. Add 3 bowls of warm cooked rice to the wok. Use a spatula to break up any clumps of rice and mix it well with the other ingredients. Instead of pouring the prepared fish sauce and sugar mixture directly onto the rice, pour it along the edges of the wok while stir-frying. This method prevents the sauce from burning and allows it to coat the rice grains beautifully. Don’t add all the seasoning at once; taste as you go and adjust to your preference. Stir-frying over high heat helps to cook off the strong aroma of the fish sauce, enhancing the overall flavor!
Step 11
Your delicious Thai fried rice, Khao Pad, is now complete! It should be light and fluffy with all ingredients well combined. Sprinkle the toasted chopped peanuts generously over the top for an extra nutty flavor. Enjoy this exotic and incredibly simple Khao Pad for a special meal!
