Khao pad, or Thai fried rice, is a cherished dish in Thailand's culinary repertoire. This aromatic creation combines fragrant jasmine rice with an assortment of proteins, crisp vegetables, and savory sauces. It's a flexible meal that's excellent for repurposing leftovers and can be tailored to suit various palates.

Chef's Notes

• Thai fried rice is a versatile, flavorful dish that's ideal for transforming leftover rice
• Its distinctive taste comes from a blend of fish sauce, soy sauce, and aromatic Thai spices
• The key to achieving the perfect texture is using chilled, day-old rice

The Art of Thai Fried Rice

The essence of exceptional Thai fried rice lies in its uncomplicated nature and harmonious flavors. Unlike its Chinese counterpart, Thai fried rice often incorporates tomatoes, lending a delicate sweetness. The dish derives its characteristic taste from a combination of fish sauce, soy sauce, and fiery Thai chili peppers.

A vital tip for achieving perfect fried rice is utilizing rice that's been refrigerated overnight. This allows the grains to lose excess moisture, preventing them from becoming sticky when stir-fried. If time is of the essence, you can spread freshly cooked rice on a sheet pan and chill it for about an hour before use.

Ingredients

To prepare Thai fried rice for 4 servings, gather these ingredients:

• 4 cups chilled, cooked jasmine rice
• 8 oz protein of your choice (chicken, shrimp, tofu, or pork)
• 2 eggs, lightly whisked
• 1/2 cup diced onion
• 3 cloves garlic, finely minced
• 2 Thai chili peppers, finely diced (optional)
• 1 medium tomato, cut into small wedges
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tbsp vegetable oil
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 lime, quartered
• Cucumber slices for garnish

Preparation

1. If using raw meat or seafood, season it with a touch of salt and pepper.

2. Heat 1 tablespoon of oil in a large wok or heavy skillet over medium-high heat.

3. Cook the protein until done, approximately 3-4 minutes. Set aside.

4. In the same wok, quickly scramble the beaten eggs. Remove and reserve.

5. Add the remaining oil to the wok. Stir-fry the onion, garlic, and chili peppers for about 30 seconds.

6. Introduce the chilled rice to the wok, breaking up any clumps. Stir-fry for 2-3 minutes.

7. Drizzle in the fish sauce and soy sauce. Toss well to distribute evenly.

8. Reintroduce the cooked protein, scrambled eggs, tomato wedges, and green onions. Stir-fry for another minute.

9. Take the wok off the heat and fold in the fresh cilantro.

10. Serve immediately with lime wedges and cucumber slices on the side.

Tips for Perfect Thai Fried Rice

Enhance your Thai fried rice skills with these suggestions:

• Opt for fragrant jasmine rice for an authentic taste and aroma.
• Avoid overcrowding the wok - cook in batches if needed.
• Maintain high heat to ensure the rice fries rather than steams.
• Feel free to incorporate other vegetables like julienned carrots or green peas for added nutrition and visual appeal.

Variations

Thai fried rice is incredibly adaptable. Here are some popular twists:

Pineapple Fried Rice: Incorporate chunks of juicy pineapple for a sweet and tangy flavor profile.

Basil Fried Rice: Mix in a generous handful of Thai basil leaves at the end for an aromatic punch.

Crab Fried Rice: Use succulent lump crab meat for an indulgent seafood version.

Serving Suggestions

In Thailand, fried rice is commonly accompanied by nam pla prik, a zesty condiment made with fish sauce, lime juice, and minced chilies. It's also typical to find a crispy fried egg crowning the rice, adding richness and extra protein.

For a complete dining experience, pair your Thai fried rice with a bowl of tangy tom yum soup or a refreshing green papaya salad. Remember to offer additional lime wedges and crisp cucumber slices on the side for a burst of freshness.

Nutrition Facts

Here's an approximate nutritional breakdown for a single serving of Thai fried rice:

Nutrient amount per serving

• • Calories: 380
  • Protein: 18g
  • Fat: 12g
  • Carbs: 52g
  • Fiber: 2g
  • Sodium: 890mg

Note that these values may fluctuate based on the specific ingredients and portions used.

Storage and Reheating

Leftover Thai fried rice can be stored in a sealed container in the refrigerator for up to 3 days. To reheat, simply stir-fry in a hot wok with a splash of oil, or microwave until thoroughly heated.

For optimal results, sprinkle a little water before reheating to prevent the rice from drying out. It's best to avoid freezing Thai fried rice, as the texture of the rice can become unpleasantly grainy when thawed.

FAQ

Is Thai fried rice gluten-free?

Thai fried rice can be made gluten-free by substituting tamari for soy sauce. Always verify the labels of your fish sauce and other condiments to ensure they contain no gluten.

Can I make Thai fried rice with brown rice?

Certainly, you can use brown jasmine rice for a more nutritious version. Keep in mind that brown rice has a more pronounced nutty flavor and chewier texture compared to white rice.

How spicy is Thai fried rice?

The heat level is easily adjustable to your liking. For a milder dish, skip the Thai chili peppers or use fewer. For those who enjoy more heat, increase the amount of chilies or serve with sriracha sauce on the side.

Can I make Thai fried rice vegetarian or vegan?

Absolutely! Use tofu or tempeh as your protein source and substitute fish sauce with a vegetarian alternative like soy sauce or coconut aminos. For a vegan version, omit the eggs or use a plant-based egg substitute.

What's the difference between Thai fried rice and Chinese fried rice?

Thai fried rice typically features jasmine rice and fish sauce, giving it a distinctive aroma and flavor. It often includes tomatoes and is served with lime wedges. Chinese fried rice usually employs long-grain rice and soy sauce and may contain ingredients like peas and diced carrots.

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