RCI-RC.004.0008.001

Khao Pad Gai

Name: Khao Pad Gai
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unit Peanut oil (for frying); 1 large chicken breast (sliced in thin strips); 2 unit eggs (do not beat!); 4 cups [900g] cooked (cold (meaning refrigerated for a while) Thai jasmine rice); 1/2 unit yellow onion (chopped into strips); 3/4 unit roma tomato (also in strips); 2 unit green onions (thinly sliced); 3/4 cup (180g) cilantro (coriander) (finely chopped); 1 unit Nam pla (Thai fish sauce (can be found in the ethnic section of the grocery store)); 1 unit Soy sauce; 1 unit Sugar (if you live in a part of the world where palm sugar is easily available (use that)); 1 unit Salt; 2 Cloves fried garlic (made by mincing the cloves and frying them until brown in 2 tablespoons of oil. Save the oil with the garlic as well!); 1 unit vinegar

This is Thai-style fried rice with chicken, as street vendors in the central region of Thailand fix

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

Peanut oil (for frying)
1 unit
chicken breast
sliced in thin strips
1 large
eggs (do not beat!)
2 unit
[900g] cooked
cold (meaning refrigerated for a while) Thai jasmine rice
4 cups
yellow onion
chopped into strips
1/2 unit
roma tomato
also in strips
3/4 unit
green onions
thinly sliced
2 unit
(180g) cilantro (coriander)
finely chopped
3/4 cup
Nam pla (Thai fish sauce
can be found in the ethnic section of the grocery store)
1 unit
Soy sauce
1 unit
Sugar (if you live in a part of the world where palm sugar is easily available
use that)
1 unit
Salt
1 unit
fried garlic (made by mincing the cloves and frying them until brown in 2 tablespoons of oil. Save the oil with the garlic as well!)
2 Cloves
vinegar
1 unit

Method

Make sure that all of the ingredients are in small bowls right by the wok/large frying pan.

Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.

When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.

When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.

Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.

Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.

Add the cold cooked rice and mix it all in.

Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.

Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a teaspoon of MSG if wanted, a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.

Stir it all in and turn off the heat.

On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.

Invite whoever is dining to eat the garnishes with the fried rice.

Enjoy!

Khao Pad Gai

Ingredients

Method

What Makes This Variant Distinct