Thai cuisine · Breakfast & Eggs

Khao Pad Khai

Simple fried rice with just egg, garlic and scallions, fried grain-by-grain in a hot wok.

Ingredients · for 4 servings

• 600 g cooked rice (from the day before)
• 4 eggs
• 4 garlic cloves
• 3 scallions
• 2 tbsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 3 tbsp oil
• 1 lime

Instructions

1. Break up the cold rice with your fingers until no clumps remain – only dry, day-old rice turns truly grainy in the wok.
2. Finely chop the garlic, cut the scallions into 2 cm pieces, keeping the white and green parts separate.
3. Heat the oil in the wok until very hot, fry the garlic with the white scallion parts for 30 sec. until fragrant but not yet browning.
4. Crack the eggs directly into the wok, let set for 20 sec. and then break up roughly so large soft pieces remain.
5. Add the rice and stir-fry over full heat for 3–4 min., turning constantly, adding soy sauce, sugar and white pepper, until every grain glistens and falls separately.
6. Fold in the green scallion parts, mound the rice on plates and serve immediately with lime wedges.