Khao Pad (Thai Fried Rice)

This Khao Pad is a quintessential Thai dish that brings the bustling energy of street food to your kitchen. It combines the sweetness of shrimp and crab with the savory depth of pork, all tossed with fragrant aromatics like garlic and onion. The addition of fish sauce, ketchup, and red chilies creates a complex balance of salty, sweet, and spicy flavors that coats every grain of rice. Perfect for a quick weeknight dinner or a satisfying weekend lunch, this recipe utilizes day-old rice for the best texture. Its a hearty, protein-packed meal that is easier to make than it looks, delivering authentic, home-style comfort in every bite.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 443.0

Dietary: Gluten-free

Description

This Khao Pad is a quintessential Thai dish that brings the bustling energy of street food to your kitchen. It combines the sweetness of shrimp and crab with the savory depth of pork, all tossed with fragrant aromatics like garlic and onion. The addition of fish sauce, ketchup, and red chilies creates a complex balance of salty, sweet, and spicy flavors that coats every grain of rice. Perfect for a quick weeknight dinner or a satisfying weekend lunch, this recipe utilizes day-old rice for the best texture. Its a hearty, protein-packed meal that is easier to make than it looks, delivering authentic, home-style comfort in every bite.

Ingredients

4 tablespoon Oil, vegetable
2 Eggs; beaten
1 Onion, yellow; chopped fine
3 Garlic Cloves; crushed
1 pound Pork chops; boned, julienned
1/2 pound Shrimp, small; shelled and
1 can Crab meat
1 teaspoon Salt
1 teaspoon Pepper, black, ground
2 tablespoon Fish sauce (Nam Pla)
2 Chilies, red; julienned
2 tablespoon Ketchup
4 cups Rice; cooked
1/2 cup Scallions; chopped
4 tablespoon Coriander; chopped

Directions

1
Heat 2 tablespoons of the vegetable oil in a wok or large skillet over medium-high heat.
2
Pour in the beaten eggs and scramble until just set, then remove from the wok and set aside.
3
Add the remaining 2 tablespoons of oil to the same wok.
4
Stir-fry the chopped onion and crushed garlic until golden brown and fragrant.
5
Add the julienned pork and shrimp to the wok, stirring constantly to cook through.
6
Stir in the crab meat, salt, black pepper, fish sauce, red chilies, and ketchup.
7
Continue to stir-fry the mixture for about 5 minutes until the pork is cooked and flavors meld.
8
Add the cooked rice and previously scrambled eggs back into the wok.
9
Toss everything together well, stir-frying for another 2 minutes to heat the rice through.
10
Transfer the fried rice to a serving plate and garnish with chopped scallions and fresh coriander.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 443.0kcal

% Daily Value *
Total Fat 26.7g42%
Saturated Fat 6.4g32%
Cholesterol 177.1mg60%
Sodium 248.0mg11%
Total Carbohydrate 0.1g1%
Dietary Fiber 0.0g0%
Sugars 0.1g
Protein 44.3g89%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use day-old, chilled rice for the best texture. Freshly cooked rice contains too much moisture and can become mushy when stir-fried.

If fresh crab meat is unavailable, you can substitute with imitation crab sticks or increase the amount of shrimp.

Adjust the amount of red chilies based on your preferred heat level. Remove seeds from the chilies for less spice.

For a vegetarian version, omit the pork, shrimp, and crab, and add extra vegetables like bell peppers or carrots.

Keywords: thai fried rice, khao pad, pork, shrimp, crab, stir fry, fish sauce, garlic, onion, eggs, chili, scallions, coriander, seafood, quick dinner, asian cuisine, wok, rice dish

Read it online: https://www.chefs-mate.com/recipe/khao-pad-thai-fried-rice/