Cold rice stays loose
Freshly cooked, warm rice contains a lot of surface moisture and quickly becomes sticky in the wok. Chilled rice loosens completely before frying.
Thai Recipe
Khao Pad Gai
Cold jasmine rice remains loose in the hot wok and absorbs the spice without becoming soggy. Lime, cucumber and Prik Nam Pla are served 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 quick everyday dish where the wok technique is more important than a long list of ingredients. Completely cooled jasmine rice is loosened with your hands before frying. Chicken, egg and rice cook one after the other over a high heat to ensure that nothing in your own steam softens. The sauce is intended to season the rice but not soak it. Fresh cucumber and lime provide a cool, sour contrast only on the plate.
Quick Dinners
Lunch
Dinner
Meat
Recipe
Khao Pad Gai
Khao Pad Gai is Thai fried rice with succulent chicken, egg, spring onions and a balanced seasoning of fish and soy sauce.
Ingredients
4 servings
Method
-
1
Loosen rice completely
Dissolve cold jasmine rice with slightly moistened hands. Mash 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
Brown the chicken vigorously
Heat a wok very hot. Pour in two tablespoons of oil, arrange the chicken in a layer and fry for 3 to 4 minutes until it is browned and completely cooked. Remove.
-
4
Flavours and fry eggs
Pour the remaining oil into the wok. Fry the onion and white spring onions for 1 minute, add the garlic briefly. Pour in the eggs and push together only coarsely to soft pieces.
-
5
Roast rice in portions
Add the rice and chicken. Lift over high heat for 3 to 4 minutes with two twisters and turn until the rice is hot, dry and lightly roasted in places.
-
6
Let the sauce soak on the wok edge
Spread the sauce around the hot edge and fold in immediately, then stop cooking as soon as each grain of rice is evenly seasoned.
-
7
Serve fresh
Fold in the green spring onions. Serve the khao pad gai with sliced cucumber and lime wedges; serve the remaining fish sauce with the chilli separately.
Kitchen know-how
Tips for Khao Pad Gai
Wok not overloaded
On a small heat, fry the rice in two portions, keeping the pan hot enough to allow the rice to roast instead of steaming.
Variations
How to adapt this recipe
Replace chicken with 500 g raw, peeled prawns. Fry the prawns only just pink, remove and add them together with the rice.
Replace chicken and fish sauce with 450 g firm tofu and light soy sauce. Fry tofu until crispy all over and set aside.
Nutrition per serving
650kcal
76.0 gCarbohydrates
39.0 gProtein
20.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Khao Pad Gai
Fragrant jasmine rice is typical. It should be cooked, completely cooled and rather dry, so that the grains remain separate during frying.
The rice is usually still warm or the wok is too full. Use cold rice, remove lumps beforehand and fry them in two small portions if necessary.
Yes. Cut chicken breast very thinly and fry it only up to a core temperature of 75 ° C, so that it does not dry out.
No. Lime is pressed over the rice at the table in the classic way. If heated for a long time, its fresh aroma would be lost.
Heat quickly in a hot pan with a teaspoon of water until the rice and chicken are fully steaming hot.
Keep cooking