Khao Pad (Thai Fried Rice)
Khao pad is a Thai fried rice that comes together in a single pan in a few minutes. It relies on rice that has been cooked and cooled, which stays firm and fries into separate grains instead of turning gummy. Fish sauce supplies salt and depth, soy sauce adds colour, and a little sugar rounds both off. Shrimp, pork or chicken all work, so it suits whatever cooked meat is left over.
Instructions
Heat a frying pan or wok over the heat, then add the oil followed by the minced garlic. Stir fry until the garlic smells fragrant.
Add the eggs and stir them around the pan until they are cooked through.
Tip in the cooled rice and stir fry it, breaking up any clumps as you go.
Season with the fish sauce, soy sauce and sugar. Keep frying until the rice looks crumbly and the grains are separate rather than sticky.
Add the cooked meat, black pepper and sliced spring onion. Stir until everything is heated through, then transfer to a serving dish.
Make it personal.
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