RCI-RC.004.0153.001

Khao Pad Gai

This is Thai-style fried rice with chicken, as street vendors in the central region of Thailand fix it. Note that this is a very imprecise recipe, and so "cups" means "handfuls".

nut-free
Prep20 min
Cook15 min
Total35 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
  • 1 unit
  • Sugar (if you live in a part of the world where palm sugar is easily available
    use that)
    1 unit
  • 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
  • 1 unit

Method

1
Cook jasmine rice ahead of time and allow it to cool completely, preferably refrigerating it overnight so the grains are dry and separated.
2
Cut the chicken breast into small, bite-sized pieces and season lightly with salt. Dice the yellow onion, slice the green onions, and cut the roma tomato into wedges.
5 minutes
3
Heat a wok or large skillet over high heat until very hot, then add oil and stir-fry the diced yellow onion until it becomes softened and lightly golden.
2 minutes
4
Add the seasoned chicken breast pieces to the wok and stir-fry over high heat until the chicken is cooked through and lightly browned on the edges.
4 minutes
5
Add the cold cooked rice to the wok, breaking up any clumps, and toss everything together vigorously over high heat to combine with the chicken and onion.
3 minutes
6
Drizzle in the soy sauce and a small splash of vinegar, then stir-fry continuously, tossing the rice to ensure even coating and seasoning throughout.
2 minutes
7
Add the roma tomato wedges and sliced green onions to the wok, folding them gently into the rice and cooking just until the tomato is slightly softened.
2 minutes
8
Taste and adjust seasoning with additional salt or soy sauce as needed, then remove from heat and serve immediately, garnished with extra green onion slices if desired.
1 minutes

What Makes This Variant Distinct

  • Original variant

Cuisines