Cold rice stays loose
Freshly cooked, warm rice contains a lot of surface moisture and quickly becomes sticky in the wok. Completely loosen cooled rice before roasting.
Thai Recipe
Khao Pad Gai
Cold jasmine rice stays loose in the hot wok and picks up the spice without getting muddy. Lime, cucumber and Prik Nam Pla are added separately.
Total time
35 min
Calories
650 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Thai fried rice with chicken and egg
Khao Pad Gai is a fast everyday dish, where the wok technique is more important than a long list of ingredients. Fully cooled jasmine rice is loosened before roasting with the hands. Chicken, egg and rice cook one after the other in a strong heat, so that nothing becomes soft in their own steam. The sauce is to season the rice but not to water. Fresh cucumber and lime provide a cool, acidic contrast on the plate.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Khao Pad Gai
Khao Pad Gai is Thai fried rice with juicy chicken, egg, spring onions and a balanced seasoning of fish and soy sauce.
Ingredients
4 servings
Method
-
1
Loose rice completely
Dissolve cold jasmine rice with slightly moistened hands. Crushing hard lumps without crushing the individual grains.
-
2
Prepare seasoning sauce
Mix two tablespoons of fish sauce with soy sauce, oyster sauce, sugar and white pepper until the sugar has dissolved.
-
3
Fry chicken vigorously
Let a wok become very hot. Add two tablespoons of oil, spread chicken in one layer and fry for 3 to 4 minutes until it is browned and completely cooked. Remove.
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4
Flavours and eggs roast
Add the remaining oil to the wok. Fry the onion and white spring onions for 1 minute, add garlic briefly. Pour in eggs and add only coarsely to soft pieces.
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5
Roast rice in portions
Add rice and chicken. At the highest heat, lift for 3 to 4 minutes with two turners and turn until the rice is hot, dry and slightly roasted in individual places.
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6
Let the sauce in at the wokrand
Distribute seasoning sauce on the hot edge and immediately add thoroughly. Do not continue to boil as soon as each grain of rice is seasoned evenly.
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7
Serve fresh
Add green spring onions. Arrange Khao Pad Gai with cucumber slices and lime clefts; add remaining fish sauce with chilli separately.
Kitchen know-how
Tips for Khao Pad Gai
Wok not overloaded
With a small stove, fry the amount in two portions. So the pan remains hot enough for the rice to roast instead of steam.
Variations
How to adapt this recipe
Replace chicken with 500 g of raw, peeled shrimps. Fry shrimps only slightly pink, remove them and add them together with the rice.
Replace chicken and fish sauce with 450 g solid tofu and light soy sauce. Tofu first fry all around crispy and put aside.
Nutrition per serving
650kcal
76.0 gCarbohydrates
39.0 gProtein
20.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Khao Pad Gai
Scented jasmine rice is typical. It should be cooked, completely cooled and rather dry, so that the grains remain separate during roasting.
Usually the rice is still warm or the wok is too full. Use cold rice, dissolve lumps before and fry in two small portions if necessary.
Yes. Cut chicken breast very thin and fry only to a core temperature of 75 °C so that it does not dry.
No. Lime is pressed classically at the table over the finished rice. When heated long, its fresh aroma would be lost.
Heat quickly in a hot pan with a teaspoon of water until rice and chicken are completely steaming hot. Just warm up once again.
Keep cooking