Thai Fried Rice (Khao Pad)
- 3 tablespoons cooking oil, (see notes after the recipe)
- 3 shallots, peeled and thinly sliced
- 8 cloves garlic, either finely chopped or very thinly sliced
- 4 cups cooked rice, preferably day-old
- 4 large eggs, beaten with two pinches of salt and a pinch of pepper
- 2 tablespoons light soy sauce
- 2 tablespoons fish sauce
- ¼ teaspoon ground pepper
- juice of one lime
- 6 tablespoons fried shallots, to garnish
- torn cilantro, to garnish
- Heat the cooking oil in a wok or frying pan.
- Over medium heat, saute the shallots and garlic until softened and aromatic.
- Turn up the heat, add the rice and stir fry for a minute. You want to keep everything moving so that the shallots and garlic do not stay at the bottom of the pan where they are likely to burn.
- Drizzle in the soy sauce and fish sauce. Sprinkle in the pepper.
- Continue stir frying to distribute the seasonings evenly.
- Push the rice to the side of the pan to make a well at the center.
- Pour the eggs into the well and leave for 15 to 20 seconds to allow the bottom to cook. Stir the eggs, gathering some of the rice around it. Stir in widening circles until the eggs are distributed and cooked through.
- Off the heat, drizzle in the lime juice and toss well. Taste the rice. Adjust the seasonings, if needed.
- Garnish the Thai fried rice with fried shallots and torn cilantro.
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