Thai cuisine · Dough, Pasta & Rice

Khao Pad

Thai fried rice with egg, chicken and fish sauce – leftover rice turned to gold.

Ingredients · for 2 servings

• 400 g cooked, cold jasmine rice (from the day before)
• 250 g chicken breast
• 2 eggs
• 3 garlic cloves
• 1 onion
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp sugar
• 3 spring onions
• 1 lime
• 1/2 cucumber
• 4 tbsp oil
• White pepper

Instructions

1. Cut the chicken into small pieces. Loosen the cold rice with your hands – fresh, warm rice turns mushy.
2. Fry the chopped garlic in the very hot oil for 30 sec, then cook the chicken along with it for 3 min.
3. Push everything to the side, crack in the eggs, let them set and break them up.
4. Add the rice and diced onion and fry over high heat for 3–4 min – the rice should stay separate and become lightly toasted.
5. Season with fish sauce, soy sauce and sugar and toss through.
6. Fold in the spring onions and serve with cucumber slices, a lime wedge and white pepper.