Thai Fried Rice
Khao pad is Thailand's definitive fried rice, a dish that showcases the wok's ability to transform day-old rice into something vibrant in under five minutes. Cold rice is essential - freshly cooked grains clump and steam rather than fry. Garlic hits the smoking-hot oil first, followed immediately by eggs that are scrambled into rough curds before the rice is tossed in. Fish sauce provides the primary seasoning, supported by a small measure of soy sauce and a pinch of sugar that rounds out the salt. The intense heat of the wok imparts a faint smokiness that distinguishes a good khao pad from a mediocre one. A wedge of lime, sliced cucumber, and chopped scallion accompany every plate. In its simplest form the dish contains no meat at all, but shrimp, chicken, or crab are common additions. Street vendors across Thailand produce hundreds of plates a day with practiced efficiency.
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Instructions
- 1
Dice onion and green onion; clean the shrimp.
- 2
Scramble eggs in oil and set aside.
- 3
Sauté onion, then add shrimp and cook through.
- 4
Add cold rice and stir-fry, breaking up clumps.
- 5
Season with fish sauce and oyster sauce, tossing quickly.
- 6
Return eggs and green onion, then serve with lime.
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