Thai Chicken Fried Rice
Khao pad gai is Thai chicken fried rice, arguably the most ubiquitous single-plate meal in the country. Bite-size pieces of chicken - breast or thigh - are seared quickly in a screaming-hot wok before garlic and egg join in rapid succession. Day-old jasmine rice goes in next, and the cook tosses everything with practiced speed so each grain picks up oil and flavor without turning soggy. Fish sauce anchors the seasoning, soy sauce deepens the color, and a dusting of white pepper adds gentle warmth. The finished mound of rice is turned onto a plate and garnished with a lime wedge, sliced cucumber, and tomato. Diners adjust the final flavor at the table with fish sauce, dried chili flakes, sugar, and vinegar - the four-condiment set found on virtually every Thai table. It is a meal that satisfies at any hour of the day.
Adjust Servings
Instructions
- 1
Dice chicken thigh into small cubes and finely chop onion and green onion.
- 2
Heat oil in a wok and stir-fry chicken over high heat until lightly browned.
- 3
Add onion for 1 minute, push aside, scramble eggs, then combine.
- 4
Add cold rice and break up clumps while frying over high heat.
- 5
Add fish sauce, oyster sauce, and sugar, then toss quickly to season.
- 6
Turn off heat, mix in green onion, and finish with a squeeze of lime.
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