Description
Khao Pad / Khao Phad / Thai Fried Rice / Thai Stir Fried Rice / Chicken Fried Rice /
| Ingredients | |
|---|---|
| 3 cup | Cooked rice (Jasmine / long grain / basmati) |
| 1 no | Onion (Spanish yellow preferred) |
| ½ cup | Green bell pepper/ capsicum |
| ½ cup | Red bell pepper |
| 3 clove | Garlic |
| 2 stks | Spring/green onions |
| 2 nos | Fresh thai chili peppers / ripe Indian chilies |
| 3 stks | Coriander leaves (finely chopped) |
| 2 nos | Eggs (slightly beaten) |
| ½ cup | Raw chicken meat ( sliced thinely) |
| 1 tsp | Sugar |
| ¼ tsp | Salt (or to taste) |
| ¼ tsp | Black pepper powder |
| 3 pinch | Ajinomotto |
| 1 tsp | Dark soy sauce |
| 3 tsp | Fish sauce (cut down to 1 tsp if you want mild taste) |
| 2 tsp | Roasted red chili paste (store bought) |
| 4 tbsp | Oil (peanut oil preferred) |
Instructions
The following ingredients are a must if you are looking for the same restaurant quality or take out style fried rice.
Cooked Rice ~~~~ Must be a day old, cooked and refridgerated for atleast 24 hours.
Fish Sauce ~~~~ Nam pla (Oyster brand / Squid Brand / Lucky brand preferred)
Roasted Red chili paste ~~~~ Tom Yum Goong (Thai Kitchen Brand, this includes shrimp paste)
Thai Red chili peppers ~~~~ Fresh Thai chili (Available in some Oriental Stores, substitute with ripe Indian chilies)
Fried garlic paste ~~~~ Garlic cloves roasted in little oil and crushed with mortar and pestle.
Dark Soy sauce ~~~~ Any brand is fine (Chings used for this recipe)
MSG ~~~~ Ajinomotto (Monosodium Glutamate, taste and flavour enhancer) / This is purely optional
Fried garlic paste : Heat 1 tsp of oil in a pan and add garlic cloves, roast them till they turn light brown. Crush the roasted garlic using a mortar and pestle.
Fresh Thai chili paste: Lightly roast the thai chillies in the same pan and crush them along with garlic.
Method: Entire process needs to be done over medium high flame with constant stir-frying. Heat 2 tbsp oil in a wok (preferred) or Kadai and add the chicken pieces, fry till its fully cooked. When done move them to one side of the wok and add 1 tsp of oil in the center, add slightly beaten eggs. Scramble them to cook fully and keep frying along with the chicken. (30 seconds). Add cooked cold rice and fry adding little oil.(30 seconds). Add fried garlic and fresh ground chili and saute well to coat the rice (30 seconds). Add veggies cut lengthwise (onion, green and red bell pepper) and stir fry along with rice (30 seconds). Add dark soy sauce, fish sauce, roasted red chili paste, sugar, salt, ajinomoto, black pepper and spring onion to the rice and keep frying to blend well (2 minutes). Garnish with coriander leaves and serve hot with cucumber salad and choice of curry.
Notes
I’ve added 3 tsp of fish sauce, try adding one tsp at a time and check the taste. Fish sauce is made from anchovies( Nethli Karuvadu) and is quite strong. If you can tolerate, add more or adjust accordingly.
Yield: 2 Servings.
Check your local grocery store (Gourmet or International section) for fresh Thai produce and products. Some Oriental stores have these brands and its available online too. I’ve provided links for added help, use it as a guide and hunt for the products.
32 Comments
when you say 1 no onion
and 2 nos fresh chili peppers and 2 nos eggs in this Thai chicken fried rice recipe
What does (no and nos) mean
Karen, its acutally short form for number / count . 1 no onion = 1 onion , 2 nos eggs = 2 eggs, basically just the count. Hope this helps, thanks!
Hi Mullai, I am big fan of your receipies. They taste really good. I always love basil Thai fried rice and tried your receipe. Included basil leaves and turned out really good.
Thanks Uma!
really turned out good when i tried it last time eventhough i used homemade red chili paste(roasted red dry mirchi in oil and grinded them).now again will try it with store bought one.Else can i add shrimp paste seperately mullai?Really excellent dish thank u very much.
Hi Mullai,
I would like to know the veggie version of this rice, too.
When you say ripened red chillies, what do you mean by that? Are they the ripened green chillies which become red in color?
Pon…
Hi Ponnarasi,
Thai red chilies are similar to our Indian short green chillies, except they are harvested in fall which gives them that red colour. You can also substitute plain green chilies or ripened (pazhutha) short green chili. Store bought red chili paste will work too. BTW, there isn't a veggie version to tell the truth, bcos fish sauce is one unique item in this recipe which adds that flavour and cannot be omitted. I even checked with a local restaurant… to see what they use for veg version.. they simply said vegetables and fish sauce minus meat. Every Thai dish includes that tinge of anchovies whether veg or non-veg, veggie Nam pla is very difficult to find in stores, try veg Worcestershire sauce, if you can find one.
Many thanks for your detailed reply, Mullai. What a scary truth about the veggie version in the restaurants!? Can't believe it…
Pon…
I tried the veggie version immediately, Mullai. The taste was amazing and unbelievable. Such a wonderful experience in making a restaurant item.Thanks a lot for your instructions.
As I wanted to venture on this at once I half-cooked(I should say mukkal padham, it was like taken out from the flame just before a couple of minutes of the whole cooking time) the rice and proceeded with the recipe.
After the frying part the rice became a bit hard and the veggies were a bit raw. A bit means exactly a bit. Actually, I fried the whole igredients for couple, three minutes more as I felt the veggies were raw and the sauce was not properly mixed.
My doubts;
Do we need to cook the rice in full, I mean if we don't refrigerate it ?
How to get the exactly crunchy (but not raw) veggies? Is there any tips?
Pon…
Hi Pon, rice needs to be cooked fully. These people usually use long grain or Thai jasmine and cook them in regular rice cooker. Jasmine rice is bit sticky, always cook fully, cool completely then proceed. Coming to your other question, the veggies are normally cooked over high flame in a wok and that does the job perfectly. Of Course veggies will be crunchy but not raw though, the hot flame helps in cooking as well give the smoky flavour. But all these are not possible at home and have to compromise on few. Well, good luck next time and have fun exploring.
Thanks a lot for your professional reply, Mullai. May be, practice helps get a bit better.
Pon…
hi mullai,
can i use redcurry paste instead of roasted chilli paste?
Visnulavanya, you cannot use red curry paste its totally different from roasted chili paste. Thanks.
I made this from another recipe just last night and it was quite bland.. i mentioned to my husband that the shrimp-chilli flavor was lacking. I think your recipe has answered my question: I will try it again with the addition of the roasted chilly paste. Thank you for the recipe and for sharing the brands of sauces/pastes you recommend.
Turned out awesome!! Thanks for the recipe. Meijer had everything except roasted red chilli paste. Went to kroger and found that too.. It was worth the hunt!
Thanks again.
MKSelvi, I'm happy for you, thanks a bunch.
Dinner mudicha kai yoda Thanks solluren Mullai! It was sooo good man! My hubby did appreciate me..Love u mullai Thanks a lot sis!
Nisha
hai mullai i made this on saturday ,outcome was really gud ,my hubby who is a great fan of thai foods really enjoyed it and he happily had his lunch by saying restaurant stylea iruku continously thanx 4 sharing mullai
Can I omit fish sauce in this recipe ? I am a vegetarian and since you said this is made from fish, I want to omit it and try without chicken as thai veggie fried rice
Rathi, fish sauce is the highlight of this recipe, without that it becomes regular fried rice. There are few substitutes like bean and garlic sauce mixed with soy sauce. But its hard to get it as such, try a few chinese stores and ask for veg fish sauce. If not proceed with recipe, add more soy sauce..ignoring fish sauce.
Mullai…I couldn’t find Thai Kitchen’s Roasted Red Chilii Paste in my neighborhood, so settled for Thai Kitchen Red Curry paste which also seems to be a ‘red chili + thai spices’ blend. Would this be a decent substitute?
Manoj, there isn't much difference and would definitely consider as a good substitute. Try and let me know. Thanks.
Hi Mullai We love thai food. I was searching for this recipe. My search ends here. It came out well. I didnt use MSG. Everyone says it is not good for health.Is that true?Can you clear my doubt?
U r rocking mullai……good job…..
Is there a veggie version of this? I have always wanted to try Thai recipes, but I am a vegetarian. Can you also post recipes of Pad Thai ?
Hi Mullai
Thanks for the recipe . It turned out great .. Everyone at home enjoyed it.
wow!!! u r amazing. wr r u learning these recipes? did u finish any spl course? u r all rounder sis. Thanks a lot
It looks great… pesama nama oru restaurant open panalama – All food items will be available there.. who knows ours would be the best restaurant then….
Hi mullai,
I saw some thai recipes.. but for fried rice they didnt use redchilli paste… they mentioned oyster sauce along with fish and soy sauce…
pls let me know detail
lara
Hi Lara,
There are many types when it comes to thai fried rice, some add finely minced red chilies, some don't…but anything without these for sure would taste bland. Not sure about other recipes but for my recipe, roasted red chili paste blend (chilies + Oyster + shrimp paste + soy + fish oil) is a must for both taste and colour. You can follow the one which u are comfortable with.
Looks Great !! Receipes all around the world.
hi mullai,
mouth watering……looks delicious..i luv thai foods…