Khao Pad Gai (Thai Chicken Fried Rice)
Khao pad gai is the chicken fried rice sold by street vendors in central Thailand, and it rewards a very hot wok. The rice must be cooked and chilled overnight so the grains stay separate instead of turning gummy. Fish sauce, soy, palm sugar and vinegar are added at the end over low heat, and the cool cucumber and tomato on the plate cut through the salty rice.
Instructions
Prepare every ingredient ahead and set each one in a small bowl beside the stove, because the cooking moves fast once the wok is hot.
Pour about 4 Tbsp peanut oil into the wok and turn the flame to high. When the oil is almost smoking, add the chicken strips and push them around vigorously with a wok spoon or spatula.
When the chicken starts to brown, push it up the side of the wok and crack the eggs into the space you cleared. Stir the eggs a little, and when they are almost fully scrambled, mix in the chicken and stir for 30 seconds more.
Push the egg and chicken to the side, add a little more oil, and add the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but they finish cooking in the rice.
Add the cold cooked rice and mix everything together. Turn the heat to low and add a few splashes of fish sauce and soy sauce, adjusting to taste.
Add the sugar, salt, MSG, a splash of vinegar, and the chili sauce if you want it. Scatter the fried garlic on top, stir it in, and turn off the heat.
Arrange the cucumber, tomato slices and green onion sprigs on a lettuce leaf on a large platter, and plate the fried rice beside it. Eat the garnishes together with the rice.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
