Kao Pad Thai Style Fried Rice
Elevate your fried rice game with Kao Pad Thai Style Fried Rice, a vibrant and flavorful fusion that combines the comforting texture of jasmine rice with the bold, aromatic seasoning of traditional Thai ingredients. This recipe is brimming with colorful diced carrots, red bell peppers, and scallions, offering both freshness and crunch in every bite. Protein options like chicken, shrimp, tofu, or pork make it incredibly versatile, while a savory sauce blend of soy sauce, fish sauce, oyster sauce, and palm sugar adds an irresistible umami depth. Finished with a garnish of fresh cilantro, crushed roasted peanuts, and a zesty squeeze of lime, this 30-minute one-pan meal is perfect for quick weeknight dinners or an impressive dish for guests. Keywords: Thai-style fried rice, kao pad, jasmine rice recipes, quick dinner ideas, Thai fried rice with chicken.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Jasmine rice
- 2 large Eggs
- 200 grams Chicken breast (or shrimp, tofu, or pork)
- 1 medium Carrot, diced
- 1 medium Red bell pepper, diced
- 2 Scallions, chopped
- 3 cloves Garlic, minced
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Palm sugar (or brown sugar)
- 2 tablespoons Vegetable oil (or neutral cooking oil)
- 2 Lime wedges
- 2 tablespoons Cilantro
- 2 tablespoons Crushed roasted peanuts
Instructions
Cook the jasmine rice a few hours before or the night before, allowing it to cool completely and dry out slightly. Refrigerate if possible.
Cut the chicken breast (or desired protein) into bite-sized pieces and set aside.
In a small bowl, whisk together the soy sauce, fish sauce, oyster sauce, and palm sugar until the sugar is dissolved. Set the sauce aside.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
Add the minced garlic and stir-fry for 20-30 seconds, until fragrant.
Add the chicken (or chosen protein) to the wok and stir-fry until it is fully cooked. Remove it from the wok and set it aside.
Add the remaining tablespoon of oil to the wok. Crack the eggs into the pan and scramble them lightly, letting them cook until set.
Push the eggs to one side of the wok and add the diced carrot, red bell pepper, and the white part of the scallions. Stir-fry for 2 minutes until the vegetables are tender but still crisp.
Increase the heat to high. Add the cooled jasmine rice to the wok and break up any clumps. Stir-fry, mixing it thoroughly with the vegetables and eggs.
Return the cooked chicken (or protein) to the wok and pour the prepared sauce over the rice. Toss everything together so the sauce evenly coats the rice and other ingredients.
Cook for another 2-3 minutes, stirring constantly to ensure even heating.
Remove the wok from heat and garnish the fried rice with the green part of the scallions, chopped cilantro, crushed roasted peanuts, and a squeeze of lime juice.
Serve hot with additional lime wedges on the side for extra tanginess.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 4205 mg | 183% | |
| Total Carbohydrate | 225.9 g | 82% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 14.1 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 296 mg | 23% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
