Thai Fried Rice (Khao Pad Gai)

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Thai Fried Rice (Khao Pad Gai)

So the only thing bad about Thai fried rice is that I can sit there and eat the whole entire wok full. Yeah, it’s an issue I am trying to work on. Hopefully you guys wont have the same issue, but I definitely can’t make that promise.

Please refrain from using a regular pan for this recipe, use a wok. Using a wok gives a nice charred flavor to the rice that you can’t get from using a regular pan. Ok, that’s the only think I will be picky about for this recipe. Feel free to even change up the ingredients quite a bit, instead of using chicken you can use pork or shrimp. Honestly I have even used leftover hot dogs in my fried rice just so they didn’t go to waste (it was magnificent fyi).

Also Thai fried rice can be eaten anytime of the day, breakfast, lunch, or dinner (heck, why not eat it for a midnight snack). The ingredients are pretty simple and shouldn’t be too hard to track down, especially if you live close to an Asian market. For the sauces you will need fish sauce, mushroom soy sauce, and oyster sauce. For the people who have been reading my other blog posts you are probably sick of me posting the same sauce list over and over again, but aren’t you so happy those big bottles you bought aren’t going to waste? Thought so!

If you can’t find these sauces anywhere you can buy them on Amazon, here are the links for each one. Fish sauce: Amazon Mushroom soy sauce: Amazon Oyster sauce: Amazon

Plus if you buy those from my links I get a portion of the money to help keep bread on the table!

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mushroom soy sauce, fish sauce, and oyster sauce

Keep in mind making Thai fried rice is very fast and on high heat so you need to have everything well prepped before you begin.

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Ok lets get our veggies ready to go! Cut the yellow onion in thin slices, mince the garlic, cut the chili peppers into tiny rounds, cut the lime into quarters, and cut the Chinese broccoli into big bite sized pieces. Keep some of the stems of the broccoli and thinly slice them length wise.

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prepped Thai fried rice veggies

Use a paper towel to take off excess moisture from the chicken, pound the chicken thin (in a ziplock so it doesn’t splatter), then cut the chicken into bite sized pieces. Combine the mushroom soy, fish sauce, and oyster sauce in a bowl to make it easier once the cooking begins.

Add the garlic and oil to the wok and heat on high, fry until fragrant. Be careful not to burn your garlic. Add the chicken, cook and stir until the chicken is about halfway cooked through, then move the chicken to one side of the wok and scramble the eggs on the other side of the wok. Add a dash of mushroom soy to the eggs while they cook.

Fry until the eggs are almost fully cooked, stir the eggs in with the chicken, then add the onion, and Chinese broccoli. Fry for about 2 minutes until the veggies are slightly tender, then add the rice, sauce, and sugar. Fry for an additional 3-4 minutes unit the rice is slightly charred. So simple right? Just don’t forget to be stirring the rice constantly so it doesn’t burn. Serve the rice with Nam Pla Prik a combination of fish sauce, lime juice, garlic, and hot peppers. Are you ready to see the final creation???

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I just ate a bowl, but this is making me want another!
Thai Fried Rice (Khao Pad Gai)
Serves 3
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Ingredients
  1. •2 1/2 cups jasmine rice (leftover rice works great too)
  2. •1 cup chicken, pork, or shrimp
  3. •1/2 yellow onion (about 1 cup)
  4. •2 eggs
  5. •3 cloves garlic
  6. •1 1/2 cups Chinese broccoli
  7. •3 tbsp. oil
  8. •2 tbsp. oyster sauce
  9. •2 tbsp. mushroom soy sauce
  10. •1 tbsp. fish sauce
  11. •1 tsp sugar
Instructions
  1. Thinly slice the onion, cut the Chinese broccoli into large bite sized pieces, keep some of the broccoli stem and slice lengthwise, mince the garlic, quarter the lime, and cut the hot peppers into tiny rounds.
  2. Dab the chicken off with a paper towel to remove excess juices, pound it thin inside a ziplock to prevent splattering, then cut the chicken into bite sized pieces.
  3. Mix the mushroom soy sauce, fish sauce, and oyster sauce in a bowl and set aside.
  4. Turn your wok on high and add the oil and garlic, fry until fragrant without burning the garlic. Add the chicken, cook and stir until the chicken is about halfway cooked through, then move the chicken to one side of the wok and scramble the eggs on the other side of the wok. Add a dash of mushroom soy to the eggs for flavor.
  5. Fry the eggs until almost fully cooked, stir the eggs and chicken together, then add the onion and Chinese broccoli. Fry for about 2 minutes until the veggies are slightly tender. Then add the rice, sauce, and sugar. Fry for an additional 3 minutes until the rice is slightly charred, make sure and be flipping constantly so the rice doesn’t burn. ENJOY!!!
Notes
  1. To make the Nam Pla Prik mix 2 tbsp. fish sauce, juice from 1/2 lime, 2 hot chili peppers, and a pinch of minced garlic if desired.
Sav's Thai Kitchen http://savsthaikitchen.com/
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Thai fried rice with Nam Pla Prik

And one more picture for good measure!

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so pretty!

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