Thai fried rice, or khao pad, is a quick wok-style dish made with jasmine rice, egg, aromatics, and savory seasonings, often finished with lime. This home-style version adds tomato and scallions for freshness, and works best with chilled rice that stays separate as it fries. Thai cooks and households vary the seasonings and add-ins, so treat the vegetables and heat as adjustable.
Ingredients
- 4 cups (600 g) cold, cooked jasmine rice, preferably chilled overnight
- 2 tablespoons (30 ml) neutral oil, such as canola or rice bran oil
- 3 large eggs (about 150 g without shells), lightly beaten
- 3 garlic cloves (about 9 g), finely chopped
- 1 small yellow onion (about 100 g), finely diced
- 1 medium tomato (about 150 g), cored and cut into small wedges
- 2 tablespoons (30 ml) fish sauce
- 1 tablespoon (15 ml) light soy sauce
- 1 tablespoon (15 ml) oyster sauce
- 1 teaspoon (4 g) granulated sugar
- ¼ teaspoon (about 0.5 g) ground white pepper
- 3 scallions (about 30 g), thinly sliced; keep the white and green parts separate
- 1 lime (about 60 g), cut into wedges, for serving
- 1 Thai bird’s-eye chile (about 5 g), thinly sliced, optional
Instructions
- Break up the rice and mix the sauce. Put the cold rice in a wide bowl and gently separate any compacted clumps with clean, damp fingers or a fork. Mix the fish sauce, soy sauce, oyster sauce, sugar, and white pepper in a small bowl until the sugar dissolves. Keep the rice and sauce beside the stove; stir-frying moves quickly.
- Scramble the eggs. Heat a large wok or 12-inch (30 cm) skillet over medium-high heat. Add 1 tablespoon (15 ml) of the oil and swirl to coat the pan. Pour in the beaten eggs and stir gently until softly scrambled and just set, about 1 to 2 minutes. Check with a food thermometer: the egg should reach 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Transfer it to a clean plate.
- Cook the aromatics and tomato. Add the remaining 1 tablespoon (15 ml) oil to the pan. Add the onion and the white parts of the scallions and stir-fry for about 1 minute, until fragrant and beginning to soften. Add the garlic and optional chile; stir for 20 to 30 seconds, taking care not to let the garlic brown. Add the tomato and cook for about 1 minute, just until its edges soften while the pieces still hold their shape.
- Fry the rice. Add the rice and spread it across the hot pan. Toss and press apart any remaining clumps, then stir-fry for 2 to 3 minutes so the grains heat evenly and lose their refrigerator chill. Pour the sauce around the edge of the pan, then toss thoroughly to coat the rice instead of leaving concentrated salty patches. If your pan is small, fry in two batches; crowding traps steam and makes the rice soft.
- Finish and serve. Return the cooked egg to the pan and fold it through the rice with the green scallion tops. Continue tossing until everything is hot and the rice reaches 165°F (74°C), the USDA FSIS safe reheating temperature for leftovers, checked with a food thermometer. This usually takes another 1 to 2 minutes. Taste a grain, adjust with a little extra fish sauce if needed, and serve immediately with lime wedges.
Tips
- Use dry, cold rice. Freshly cooked rice tends to be moist and sticky, so it can clump rather than fry. If you do not have day-old rice, spread freshly cooked rice in a shallow layer and refrigerate it promptly until cold and dry to the touch. Do not leave cooked rice sitting at room temperature to cool for hours.
- Make the pan hot, but manage the heat. A wok gives you room to toss the rice, but a broad skillet also works. Preheat it before adding oil, and reduce the heat slightly if the garlic darkens quickly. If the pan becomes crowded, cook in batches rather than letting the ingredients steam.
- Adjust sauces with care. Fish sauce varies in saltiness, so taste before adding more. Oyster sauce adds sweetness and savory depth; if unavailable, omit it and add 1 teaspoon (5 ml) extra soy sauce, knowing the result will be less rounded and slightly saltier. For a vegetarian version, use vegetarian mushroom stir-fry sauce in place of oyster sauce and a vegan fish-sauce alternative or soy sauce in place of fish sauce.
- Keep the rice grains intact. Fold and toss with a spatula rather than stirring aggressively. A few browned grains add a pleasant toasted flavor, but if the rice sticks hard or smells scorched, lower the heat and loosen it with a small splash of water.
Serving Suggestions
Serve khao pad hot, straight from the wok, with a lime wedge for each person. A squeeze of lime brightens the salty, savory rice; add it at the table rather than cooking it into the pan so the citrus remains fresh. For a familiar Thai-style condiment, offer prik nam pla: stir 2 tablespoons (30 ml) fish sauce with 1 tablespoon (15 ml) lime juice and 1 thinly sliced bird’s-eye chile. Spoon on a little at a time, since both the sauce and the fried rice are seasoned.
For a fuller meal, pair the rice with cucumber slices, a simple green salad, or a bowl of clear vegetable soup. Those fresh, crisp sides balance the warm, savory rice without competing with it. If serving several dishes, put lime, sliced chile, and extra scallions on the table so each person can adjust their own plate. The recipe makes four moderate portions as a main dish, or four to six smaller portions alongside other food.
Variations
Add chicken or shrimp: For chicken, use 8 ounces (225 g) boneless, skinless chicken breast or thigh cut into small pieces. Cook it in the hot oiled pan before the egg until the thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum for poultry; transfer it to a clean plate, then return it with the rice. For shrimp, use 8 ounces (225 g) peeled shrimp and cook until opaque and 145°F (63°C), the USDA FSIS safe minimum for fish and shellfish. Avoid overloading the pan; cook protein in batches if needed.
Change the vegetables: Add 1 cup (90 g) thinly sliced Chinese broccoli or ¾ cup (110 g) thawed peas. Stir-fry firmer vegetables with the onion and softer ones with the tomato. Some versions include cucumber on the side rather than cooked into the rice. For extra tomato, use 1½ cups (225 g), but expect a slightly softer, juicier result.
Make it vegetarian: Replace the fish sauce with 1½ tablespoons (22 ml) soy sauce and the oyster sauce with vegetarian mushroom sauce. The flavor will be less fish-sauce-forward, but still savory. For a vegan version, leave out the eggs and add 6 ounces (170 g) cubed firm tofu, browned in the pan before the vegetables. Use a vegan fish-sauce alternative if available, and check the label on every sauce.
Set the heat level: The chile is optional. Leave it out for a mild family-style pan, or serve sliced chile separately for people who want more heat. A small pinch of white pepper adds warmth without the sharper, more direct heat of fresh chile. Avoid adding several hot ingredients at once before tasting the finished rice.
Storage and Reheating
Fried rice is best just after cooking, when the grains are hot and distinct. Refrigerate leftovers within 2 hours of cooking in a shallow, covered container so they cool quickly. Keep them at 40°F (4°C) or colder and use within 3 to 4 days. If the rice sat out longer than 2 hours, discard it rather than trying to make it safe by reheating.
Reheat only the portion you plan to eat. In a skillet, add the rice with 1 to 2 teaspoons (5 to 10 ml) water per cup, cover briefly to loosen it, then toss until steaming hot throughout. Check that it reaches 165°F (74°C) with a food thermometer. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through and checking several places for 165°F (74°C). Avoid repeatedly cooling and reheating the same batch. For longer storage, freeze portions promptly in airtight containers for up to 2 months; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I use freshly cooked rice?
Yes, but it is more likely to be moist and sticky. Spread it in a shallow layer, refrigerate it promptly until cold, and break up the clumps before frying. For the most separate grains, cook the rice ahead and chill it overnight. Never leave cooked rice at room temperature for an extended cooling period.
What kind of rice is best for Thai fried rice?
Jasmine rice is a good choice because its fragrance suits the dish and cooked grains separate well after chilling. Use plain cooked rice rather than rice made with coconut milk or heavily seasoned broth. Long-grain rice can work if that is what you have, though the aroma and texture will differ from a jasmine-rice version.
Can I make this without a wok?
Yes. Use the widest heavy skillet you have so moisture can escape and there is space to toss the rice. A small pan tends to crowd the ingredients, which can make them steam. If necessary, cook the rice in two batches and combine everything at the end.
Is Thai fried rice spicy?
It does not have to be. The chile in this recipe is optional, and leaving it out gives you savory rice without pronounced chile heat. Serve sliced fresh chile or prik nam pla on the side so diners can make their portions as mild or spicy as they prefer.
Can I prepare the ingredients ahead?
Yes. Cook and chill the rice, chop the vegetables, and mix the sauce ahead of time; keep them covered in the refrigerator. For best quality, cut the tomato shortly before cooking, and do not leave raw egg or cooked rice at room temperature while you prep. Once everything is ready, the stir-fry itself takes about 12 minutes.
Related
- Nigerian Dishes With Rice: Jollof Rice Recipe
- Mushroom Rice with French Onion Soup, Baked
- Palestinian Grape Leaves and Rice (Waraq Dawali)
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).