Thai fried rice, or khao pad, is a quick, flavorful fried rice you can prepare in about 15 minutes. It’s aromatic and versatile—use chicken, beef, pork, or shrimp, or omit the protein for a vegetarian version. Serve it with sliced cucumber and a squeeze of lime for a fresh finish.
“Khao pad” translates to “stir-fried rice” and is a staple of Thai home cooking. Compared with Chinese-style egg fried rice, khao pad uses fragrant jasmine rice and bold seasonings—fish sauce and oyster sauce—so it delivers more pronounced umami and aroma.
Ingredients needed for Thai fried rice
Please refer to the recipe card below for exact quantities.
- Jasmine rice – The classic choice for Thai fried rice because of its fragrance. If you don’t have jasmine rice, use long-grain white rice.
- Protein of your choice – Chicken, pork, beef, or shrimp all work well. Omit for a vegetarian version and add more vegetables.
- Gai lan (Chinese broccoli) – A hardy green often available at Asian markets. Use whole stalks or tender tips.
- Egg, onion, and garlic – Aromatics that add depth and fragrance.
- Tomato – Added at the end or served on the side to brighten the dish. Beefsteak or hothouse tomatoes work nicely.
- Chili pepper – Optional. Bird’s eye chilis add heat—adjust to taste.
- Fish sauce, oyster sauce, and soy sauce – Key seasonings that create the signature Thai profile.
- Black pepper – For a mild peppery note.
- Salt – To season the protein before cooking.
- Oil – Any neutral cooking oil for stir-frying.
- Cucumber, cilantro, lime – Optional garnishes for serving.
How to make Thai fried rice
See the recipe card below for full ingredient amounts and timing.
Prepare the ingredients:
1. Break up the rice. Use cold, day-old rice. Rub it between your palms or shake it in a resealable bag to separate the grains.
2. Trim and cut the gai lan. Remove the tough ends, separate leaves from thick stems. Slice leaves into 1-inch pieces and cut stems on the diagonal into thin slices.
Pro tip: Keep stems and leaves separate—stems take longer to cook and should be added earlier.
3. Prepare the protein. Slice chicken, pork, or beef into thin pieces (about 1/4 inch). If using shrimp, peel and devein.
Make the Thai fried rice:
1. Scramble the eggs. Heat a well-seasoned wok or large nonstick pan over medium heat with about 2 tablespoons oil. Add beaten eggs and scramble until just cooked. Remove and set aside.
2. Cook the protein. Add about 1 tablespoon oil to the same pan. Add seasoned protein and stir-fry until just cooked. Remove and set aside.
3. Sauté garlic and chili. Add a generous amount of oil (about 3 tablespoons). When hot, add minced garlic and sliced chili and cook briefly until fragrant, about 15 seconds. Add the cold rice and stir to coat grains with oil.
Pro tip: Be generous with oil. It improves flavor and prevents jasmine rice from clumping.
4. Cook the gai lan. Add the gai lan stems and diced onion to the rice and stir-fry 1–2 minutes. Then add the leaves and cook another minute until wilted.
5. Season and combine. Return the scrambled eggs and cooked protein to the pan. Add fish sauce, oyster sauce, soy sauce, and black pepper. Stir-fry until everything is hot and evenly seasoned.
6. Finish. Add tomato wedges and sliced green onion and stir-fry briefly just to warm them through.
7. Serve. Serve hot, garnished with chopped cilantro, cucumber slices, and lime wedges if desired.
Recipe tips
- Use cold, day-old rice. It separates easily and won’t turn mushy during stir-frying.
- Break up the rice ahead of time. This speeds cooking and prevents clumps.
- Be generous with oil. It enhances flavor and keeps the rice from sticking.
- Substitute greens if needed. If you can’t find gai lan, use broccoli or kale.
- Add tomato and green onion last. Briefly warming them preserves texture and freshness.
Storage and reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days. Cool the rice completely before refrigerating. To reheat, microwave covered until hot, or stir-fry over medium heat with a splash of water to loosen the grains and restore tenderness.
FAQ
Thai fried rice typically uses jasmine rice and is seasoned with fish sauce and oyster sauce, giving it a more aromatic, umami-forward flavor. Chinese fried rice commonly uses long-grain rice and relies on soy sauce and lighter seasonings.
If you don’t have oyster sauce, you can add an extra 1/2 tablespoon of fish sauce plus 1/4 teaspoon sugar to approximate the sweet-savory balance. The color may be lighter but the flavor still works well in this recipe.
Serve with cucumber slices and a lime wedge. The lime adds bright acidity and the cucumber refreshes the palate—especially helpful if you add chili.
If you make this recipe, tag your photos with #twoplaidaprons—we’d love to see your version!
📖 Recipe
Thai Fried Rice (Khao Pad)
Ingredients
For the fried rice:
- 2 cups jasmine rice, cold day-old rice
- 2 large eggs, beaten
- 12 ounces protein of your choice (chicken, beef, pork, or shrimp)
- 2 stalks gai lan (Chinese broccoli)
- 1/4 large yellow onion, diced
- 1/2 beefsteak tomato, cored and cut into wedges
- 1 stalk green onion, sliced
- 1/2 tablespoon garlic, minced (about 1 clove)
- 1 bird’s eye chili, sliced (optional)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 1/4 teaspoon black pepper
- Salt, to season protein
- Oil for cooking (neutral oil)
To serve (optional):
- Cucumber, sliced
- Cilantro, roughly chopped
- Lime wedges
Instructions
Prepare the ingredients:
- Break up cold, day-old rice by rubbing between your hands or shaking in a bag.
- Trim gai lan, separate leaves and stems, slice stems thin and cut leaves into 1-inch pieces.
- Slice meat into 1/4-inch pieces or peel and devein shrimp.
Make the fried rice:
- Heat about 2 tablespoons oil in a wok or large pan over medium heat. Scramble eggs until just set, then remove and set aside.
- Add 1 tablespoon oil and cook the seasoned protein until just cooked. Remove and set aside.
- Add about 3 tablespoons oil, then garlic and chili. Sauté 15 seconds until fragrant.
- Add cold rice and stir to coat with oil, 15–30 seconds.
- Add gai lan stems and onion; stir-fry 1–2 minutes. Add gai lan leaves and cook until wilted.
- Return eggs and protein to the pan. Add fish sauce, oyster sauce, soy sauce, and black pepper. Stir until evenly coated and heated through.
- Add tomato wedges and green onion; stir briefly to combine.
- Serve hot with cilantro, cucumber, and lime as desired.
Notes
Rice: Jasmine rice refrigerated overnight is ideal. It separates easily and won’t get mushy.
Gai lan: Also called Chinese broccoli; use regular or tender tips. Substitute broccoli or kale if unavailable.
Tomato: Adds brightness—add at the end to avoid overcooking.
Equipment recommended
- Cutting board
- Measuring spoons
- Flat-bottom wok or large nonstick pan
Nutrition
Carbohydrates: 52.7 g |
Protein: 46.8 g |
Fat: 22.5 g