This authentic Thai Fried Rice (Khao Pad) is super easy to make and comes together in under 30 minutes. Try this easy recipe and serve it as a side dish or main course.
You can also try my other favorite Thai recipes: Vegan Pad Thai Noodles, Thai Red Chicken Curry, Thai Pineapple Fried Rice, and Thai Basil Chicken.
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About Thai Fried Rice
Have you ever heard of Khao Pad? It’s the Thai name for the irresistible dish we know as Thai Fried Rice.
Picture this: fragrant jasmine rice tossed with vibrant Thai basil, fiery bird’s eye chilies, a medley of veggies, and a symphony of sauces dancing together perfectly.
Let me tell you, this dish isn’t just any fried rice; it’s a flavor explosion! Thai cuisine nails that delicate balance of sweet, salty, acidic, and spicy flavors, and Khao Pad perfectly showcases that culinary magic.
Stroll through the streets of Thailand, and you’ll catch whiffs of this tantalizing aroma wafting from street stalls and restaurants alike. It’s a staple, a go-to, and for good reason. Quick to whip up, it’s a lifesaver for those lunch or dinner dilemmas.
And here’s the beauty: you can customize it to your heart’s content. Load it up with your favorite veggies, and toss in some protein if you fancy; the possibilities are endless!
Now, let’s talk serving. A squeeze of lime, a sprinkle of white ground pepper, and don’t forget the Nam Pla Prik dipping sauce – that’s how you elevate your Khao Pad game. And if you’re feeling extra indulgent, crown it with a perfectly fried egg.
So there you have it – Thai Fried Rice, the ultimate comfort food with a Thai twist. Trust me, once you try it, you’ll be hooked!
Ingredients
Rice – Cooked Thai jasmine rice is the ideal choice for this Thai-style fried rice recipe, as it has a unique sweet flavor and is the most preferred rice among Asians. However, feel free to use any short-grain rice to make this recipe.
To give this dish a healthy twist, you can replace rice with quinoa, couscous, or cauliflower rice.
Basil – Try to get Thai basil for that authentic taste. If it’s unavailable, use regular sweet basil (Italian basil) instead.
Sauces – You will need fish sauce, dark soy sauce, and oyster sauce. To make this dish vegetarian, skip adding fish sauce and use vegetarian oyster sauce instead of regular oyster sauce.
Thai bird’s eye chilies give this dish a spicy kick. If these chilies are unavailable, you can use any hot red chili.
Shrimp – Use fresh or frozen shrimp. If they are not already cleaned and deveined, do so.
You can replace shrimp with chicken, crab meat, pork, or beef.
Other Ingredients – This recipe also requires oil, garlic, green onions (spring onions), brown sugar, onions, salt, and pepper.
Brown sugar can be replaced with palm sugar or honey.
How To Make Thai Fried Rice
Preparation
Start by gathering all the ingredients. Making this fried rice hardly takes time, but you must be quick while stir-frying it. To make the process quick and smooth, ensure all the required ingredients are prepared and kept next to the cooking counter.
Make sure the rice is already cooked and cooled well. It is essential to use cold rice to keep the grains separate. The fried rice will turn out mushy if the rice is freshly cooked. Check out my Instant Pot White Jasmine Rice recipe to cook perfect rice.
Prepare the shrimp. If using frozen shrimp, thaw them to room temperature. Wash them and pat them dry using a kitchen towel. If using fresh shrimp, remove the head and tail. Remove the vein using a sharp paring knife. Wash the shrimp well and pat dry.
Make The Sauce
Mix the following ingredients in a small bowl and keep aside.
- 3 teaspoon dark soy sauce
- 2 teaspoon oyster sauce
- 2 teaspoon fish sauce
- ½ teaspoon brown sugar
Pound The Chilies And Garlic
Add the following ingredients to a mortar and pestle and pound to make a coarse paste.
- 2-3 bird’s eye chilies
- 3-4 peeled garlic cloves
- ½ teaspoon salt
Stir Fry The Rice
Heat 3 tablespoon oil in a wok or a large skillet on high heat.
Once the oil is very hot, add the crushed garlic and red chilies and saute for 8-10 seconds.
Add ½ cup thinly sliced onion and fry for 4-5 seconds.
Add 10-12 shrimp and cook until they turn pink in color, 2-3 minutes.
Now add the sauce mixture and 3 cups of cooked and cooled rice and mix everything well.
Add the following ingredients and mix well.
- ½ teaspoon freshly cracked black pepper
- ¼ cup chopped green onions
- 1 cup packed Thai basil (roughly torn)
Check for salt and add more if needed.
Serve hot with sliced tomato, cucumber, and lime wedges.
Frequently Asked Questions
For a vegan version, you can skip shrimp and add vegetables such as carrots, broccoli, green onions, beans, mushrooms, etc. You can also use tofu instead of shrimp for the protein in the dish.
Regarding fish sauce, you can use an equal amount of soy sauce instead. And you can opt for vegetarian oyster sauce.
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Recipe Card
Authentic Thai Fried Rice Recipe (Khao Pad)
Ingredients
For The Sauce
- 3 teaspoons dark soy sauce
- 2 teaspoons oyster sauce
- 2 teaspoons fish sauce
- ½ teaspoon brown sugar
For The Stir Fry
- 2-3 Thai bird's eye chilies (stalks removed)
- 3-4 peeled whole garlic cloves
- ½ teaspoon salt (plus more as per taste)
- 3 tablespoons oil
- ½ cup thinly sliced onions
- 10-12 shrimp (cleaned and deveined)
- 3 cups cooked Jasmine rice (cooled completely)
- ¼ cup chopped green onions
- ½ teaspoon freshly cracked black pepper
- 1 cup packed Thai basil (roughly torn)
Instructions
Make The Sauce
- Mix soy sauce, oyster sauce, fish sauce, and brown sugar in a small mixing bowl and keep aside.
Pound The Chilies And Garlic
- Add bird’s eye chilies, garlic cloves, and salt to a mortar and pestle and pound to make a coarse paste.
Stir Fry The Rice
- Heat oil in a wok or a large pan over high heat.
- Once the oil is very hot, add the crushed garlic and red chilies and saute for 8-10 seconds.
- Add onions and fry for 4-5 seconds.
- Add shrimp and cook until they turn pink in color, 2-3 minutes.
- Now add the sauce mixture and cooked rice and mix everything well.
- Add black pepper, green onions, and Thai basil and mix well.
- Check for salt and add more if needed.
- Serve hot with sliced tomato, cucumber, and lime wedges.
Dana Nurse
Great meal. I did not have any Thai basil so I just used regular dry basil. Next time I’ll hav to try it with the Thail basil. I am sure it will just make it much better.
Patty
I am a terrible cook but managed to follow the recipe, OMG it’s amazing! Almost as good as if someone other than me cooked it 😊
Kylie
My husband and I LOVE this!! I end up adding mushrooms but there are never any leftovers! Incredible recipe!!!!
Anahita Gilder
Hey Neha. Just made this for dinner tonight and happy to say it disappeared within 15 minutes between the four of us 😊
I’ve tried a few other recipes you’ve posted on Instagram and absolutely love them. I’m a baker by profession and when it comes to cooking for the family I’m always on the lookout for quick easy and yummy recipes. I’m so happy I found you ! Thank you 😊
Neha Mathur
Happy to hear 🙂