Khao Pad Gai (ข้าวผัดไก่) Fried Rice with Chicken

Khao Pad Gai

If desired, use any convenient protein and clean out that fridge: leftovers, frozen seafood, a chicken breast or thigh, a pork chop, etc. In Thai we call this dish Khao Pad. Khao means rice, and Pad means to fry. Rice is the main export product of Thailand, and has a history of cultivation going back thousands of years. The word for meal in Thai is Gin Khao which literally means eat rice.

This is similar recipe to cook the leftover rice form other meal,You can substitute any meat you want such as pork, beef, shrimp, ham, sausage, crab meat (other favorite fried rice dish in Thailand) or meatless whatever you want be, creative.

Fried Rice is very easy and fast to make, this dish is considered fast food in Thailand and is always an option when you want to make something quick, easy and good.

Everyone makes fried rice a bit differently, so feel free to experiment with different ingredients that you have in your fridge. This recipe uses chicken, but you can substitute pork, shrimp, or tofu. You can also add vegetables such as carrots and broccoli. Experiment with what you like. There’s even a variety in Thailand called American Fried Rice that's make with ketchup!

Ingredient Khao Pad Gai:

• 1 cup cooked jasmine rice, day old (a bit dry) is best
• 1/4 cup sliced onion
• 1 1/2 teaspoons finely chopped garlic
• 2 tablespoons chopped scallions (both white and green parts)
• 1/3 cup diced tomato
• 1/3 cup small slices of chicken meat
• 1/2 teaspoon salt
• 1/2 teaspoon white soy sauce
• 1/4 teaspoon white sugar
• 1/4 teaspoon golden mountain soy sauce *optional
• 1 egg
• 1/8 teaspoon white pepper powder
• garnish with coriander, lime wedge and cucumber slices

Directions

1. Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the scallions. Slice the cucumbers and chicken.
2. Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
3. Add the rice and stir well. Add the tomatoes and mix.
4. Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
5. Add the soy sauces, sugar and salt. Turn off heat.
6. Add 1/2 of the scallions and white pepper powder and mix well. Turn onto a plate and garnish with the rest of the scallions, coriander, a piece of lime and the cucumber slices.
7. Serve with a small bowl of fish sauce with sliced chilies (prik naam plaa).