Chicken Fried Rice | Khao Pad Gai | ข้าวผัดไก่
Quick, easy, and delicious, Khao Pad Gai is a great choice for a stand-alone dinner or side dish to accompany a Thai meal.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Tablespoons shallots
- 2 cloves garlic
- 1/2 cup chicken1
- 3 cups cooked jasmine rice2
- 2 eggs
- 1 Tablespoon fish sauce
- 1 Tablespoon thin soy sauce
- 3 Tablespoons green onions
- 3 Tablespoons cilantro
- dash ground white pepper
Instructions
- 1
Prepare the Ingredients: Chop the garlic and shallots finely. Slice the green onions into small rounds and coarsely chop the cilantro leaves. Trim excess fat off the chicken and cut into bite-sized pieces.
- 2
Saute the Aromatics: Heat a wok or pan over medium high heat. Add a tablespoon or so of mild-flavored oil. Then saute the garlic and shallots until they are aromatic, and the shallots have become translucent.
- 3
Cook the Chicken: Add the chicken pieces to the hot pan and stir fry with the aromatics until they are almost done. Be sure not to overcook them, as they will cook for another few minutes in this stir fry.
- 4
Stir Fry the Rice: Add the cooked jasmine rice to the pan. Stir to mix the chicken and aromatics into the rice. Then add your fish sauce and Thai thin soy sauce and continue to mix everything together.
- 5
Add the Eggs: Move the seasoned rice to the sides of the pan. Add a little more oil to the middle of the pan and allow it to heat. Then add your eggs and scramble them. Once cooked, mix into the rice.
- 6
Add the Herbs: Add the white pepper powder, green onion, and cilantro. Mix to combine these herbs with the rice, then immediately take off the heat. If left on the heat for too long, the herbs will turn brown and wilt.
- 7
Serve: Plate your Chicken Fried Rice and serve with a side of Prik Nam Pla, Lime Wedges, and Cucumber slices. Enjoy!