Khao Pad Gai (Thai Chicken Fried Rice)
Khao pad gai is Thai-style fried rice with chicken, as street vendors in the central region of Thailand make it. Note that this is a very imprecise recipe, and so "cups" means "handfuls". Any measuring tool that holds about the capacity of a large handful will do.
Source and licence
"Khao Pad Gai (Thai Chicken Fried Rice)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Khao_Pad_Gai_(Thai_Chicken_Fried_Rice), revision 4605286), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Khao_Pad_Gai_(Thai_Chicken_Fried_Rice)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4605286
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- Peanut oil
- 1 large chicken breast, sliced in thin strips
- 2 eggs, unbeaten
- 4 cups (900 g) cooked Thai jasmine rice, refrigerated overnight
- ½ yellow onion, chopped into strips
- ¾ roma tomato, cut into strips
- 2 green onions, thinly sliced
- ¾ cup (180 g) cilantro, finely chopped
- Thai fish sauce (nam pla)
- Soy sauce
- 1 Tbsp sugar (preferably palm sugar)
- 1 tsp salt
- 2 cloves garlic, minced and fried
- Vinegar
- 1 tsp MSG
- 2 Tbsp Thai chili sauce
- 3 slices cucumber, peeled (note: can run fork down all sides lightly if desired)
- 3 slices roma tomato
- 3 sprigs green onion
- Lettuce leaf
Method
- Make sure that all of the ingredients are prepared and set aside in small bowls by the stove.
- Add about 4 Tbsp peanut oil to the wok, and turn the flame to high heat.
- When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
- When the chicken seems as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.
- Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
- Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
- Add the cold cooked rice and mix it all in.
- Turn the heat to low, then add a few splashes of fish sauce and soy sauce to taste.
- Add sugar, salt, MSG, a splash of vinegar, and chili sauce if wanted. Lastly, add the fried garlic on top. Stir it all in and turn off the heat.
- On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
- Eat the garnishes with the fried rice.