Khao Pad Kai
Fried rice with chicken, egg, vegetables and soy sauce
Nutrition Facts
* The % Daily Value (DV) 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.
Fried rice dishes in Southeast Asia, including Khao Pad, are believed to have originated from Chinese culinary influences. Chinese immigrants brought the stir-frying technique and rice-based dishes to Thailand, which were then adapted with local ingredients and flavors. The addition of fish sauce, chili, and other Thai elements distinguishes Khao Pad from its Chinese ancestor.
Khao Pad Kai is a quintessential Thai comfort food, widely available and enjoyed by people of all ages and backgrounds.
Street Food Staple
Khao Pad Kai is a very popular street food dish, readily found at food stalls and markets throughout Thailand. Its affordability and quick preparation make it a convenient and accessible meal.
Home Cooking Favorite
It's also a common dish prepared at home, often used as a way to use up leftover rice and vegetables. Recipes are passed down through families, with variations depending on regional preferences and available ingredients.
Adaptability
Khao Pad Kai is highly adaptable, and variations are frequently seen. Different meats, seafood, or tofu can be substituted for chicken, and a wide variety of vegetables can be incorporated.
Khao Pad Kai is characterized by a savory, umami-rich flavor profile with a hint of sweetness and spice.
The primary flavors come from the combination of savory soy sauce, salty fish sauce (optional but common), umami from the chicken and egg, and the subtle sweetness of vegetables like onions and carrots. Garlic and sometimes chili provide a pungent, spicy kick. The stir-frying process imparts a slightly smoky taste. The dish's aroma is a blend of these elements, making it very appetizing.
Use Day-Old Rice
Day-old rice, which has been refrigerated, is less moist and will fry up better, preventing a mushy texture. Spread it out on a tray or plate to separate the grains before adding it to the wok.
High Heat is Essential
Stir-frying at high heat is crucial for achieving the characteristic smoky flavor and preventing the rice from sticking to the wok or pan. Make sure your wok or pan is very hot before adding the ingredients.
Don't Overcrowd the Wok
Cook the ingredients in batches to prevent overcrowding, which can lower the temperature and result in soggy rice. This is particularly important when adding the rice itself.
Balance the Flavors
Taste and adjust the seasoning as you cook. The balance of soy sauce, fish sauce (if using), and sugar is crucial for achieving the desired sweet and savory flavor profile. A squeeze of lime juice at the end can brighten the flavors.
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