Khao Pad / Khao Phad / Thai Fried Rice / Thai Stir Fried Rice / Chicken Fried Rice /
|3 cup||Cooked rice (Jasmine / long grain / basmati)|
|1 no||Onion (Spanish yellow preferred)|
|½ cup||Green bell pepper/ capsicum|
|½ cup||Red bell pepper|
|2 stks||Spring/green onions|
|2 nos||Fresh thai chili peppers / ripe Indian chilies|
|3 stks||Coriander leaves (finely chopped)|
|2 nos||Eggs (slightly beaten)|
|½ cup||Raw chicken meat ( sliced thinely)|
|¼ tsp||Salt (or to taste)|
|¼ tsp||Black pepper powder|
|1 tsp||Dark soy sauce|
|3 tsp||Fish sauce (cut down to 1 tsp if you want mild taste)|
|2 tsp||Roasted red chili paste (store bought)|
|4 tbsp||Oil (peanut oil preferred)|
The following ingredients are a must if you are looking for the same restaurant quality or take out style fried rice.
Cooked Rice ~~~~ Must be a day old, cooked and refridgerated for atleast 24 hours.
Fish Sauce ~~~~ Nam pla (Oyster brand / Squid Brand / Lucky brand preferred)
Roasted Red chili paste ~~~~ Tom Yum Goong (Thai Kitchen Brand, this includes shrimp paste)
Thai Red chili peppers ~~~~ Fresh Thai chili (Available in some Oriental Stores, substitute with ripe Indian chilies)
Fried garlic paste ~~~~ Garlic cloves roasted in little oil and crushed with mortar and pestle.
Dark Soy sauce ~~~~ Any brand is fine (Chings used for this recipe)
MSG ~~~~ Ajinomotto (Monosodium Glutamate, taste and flavour enhancer) / This is purely optional
Fried garlic paste : Heat 1 tsp of oil in a pan and add garlic cloves, roast them till they turn light brown. Crush the roasted garlic using a mortar and pestle.
Fresh Thai chili paste: Lightly roast the thai chillies in the same pan and crush them along with garlic.
Method: Entire process needs to be done over medium high flame with constant stir-frying. Heat 2 tbsp oil in a wok (preferred) or Kadai and add the chicken pieces, fry till its fully cooked. When done move them to one side of the wok and add 1 tsp of oil in the center, add slightly beaten eggs. Scramble them to cook fully and keep frying along with the chicken. (30 seconds). Add cooked cold rice and fry adding little oil.(30 seconds). Add fried garlic and fresh ground chili and saute well to coat the rice (30 seconds). Add veggies cut lengthwise (onion, green and red bell pepper) and stir fry along with rice (30 seconds). Add dark soy sauce, fish sauce, roasted red chili paste, sugar, salt, ajinomoto, black pepper and spring onion to the rice and keep frying to blend well (2 minutes). Garnish with coriander leaves and serve hot with cucumber salad and choice of curry.
I’ve added 3 tsp of fish sauce, try adding one tsp at a time and check the taste. Fish sauce is made from anchovies( Nethli Karuvadu) and is quite strong. If you can tolerate, add more or adjust accordingly.
Yield: 2 Servings.
Check your local grocery store (Gourmet or International section) for fresh Thai produce and products. Some Oriental stores have these brands and its available online too. I’ve provided links for added help, use it as a guide and hunt for the products.