Thai Vegan Fried Rice (Khao Phad Jay)

"Satisfying fried rice with no eggs, no fish sauce, and no meat, but lots of Thai flavor from pepper, garlic, and a bit of curry paste. From Foolproof Thai Cooking, by Ken Hom. He says this is a typical dish of a Thai Buddhist festival in the autumn, which people celebrate by eating only vegetables for a week. This is spicy, and I say this as someone who eats spicy Thai and Mexican foods on a regular basis. My favorite part of this dish was the black pepper, but it did make it hot. If you do not like spicy, do not make this. If you like spicy but not very hot, you may want to reduce the amounts of black pepper and garlic quite a bit. Yes, it says three Tablespoons of garlic. Yes, that's about two small heads of garlic - not cloves, heads. And if you do like things very spicy (mmm), use the amounts directed and enjoy."
 
Download
photo by MsBindy photo by MsBindy
photo by MsBindy
Ready In:
27mins
Ingredients:
12
Serves:
4-6
Advertisement

ingredients

Advertisement

directions

  • To start with uncooked rice, start with 2 cups raw rice, cook, spread out on a baking pan to cool, and then refrigerate at least 2 hours or overnight.
  • Prepare the garnishes: cut the scallions on a slight diagonal into 1-inch lengths, cut the cucumber into very thin slices, cut the lime into wedges; set aside.
  • Heat a wok or large frying pan over high heat and add the oil.
  • When the oil is very hot and slightly smoking, add the garlic, onion, and black pepper and stir-fry for 2 minutes.
  • Add the green beans and corn and continue to stir-fry for 3 minutes.
  • Add the cold cooked rice and stir-fry for 5 minutes.
  • Add the soy sauce and curry paste and stir-fry for 2 minutes.
  • Garnish with the scallions, cucumber, and lime, and serve hot.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. We added broccoli and peanuts. This came out great. Not too spicy but just enough kick to leave a little burning sensation in your mouth. Thanks for the recipe!
     
  2. I made this as written but used sesame oil in place of the vegetable oil. Thanks for the recipe.
     
  3. I sooo love this. It has become a regular in our house. My go to recipe for leftover brown rice. I use a farmer's mix of frozen veg (carrot, broccoli, cauliflower, peas) so there is no prep. The only thing I add that in my opinion takes the dish to a whole other level is a generous dose of fresh Thai basil. Heaven in under 15 minutes.
     
  4. I tweaked it a little - used a combination of canola & peanut oil, used broccoli & broccoli slaw & finely chopped carrots in place of the green beans and used red curry paste instead of green. I also tossed some cashews on top. It was GREAT! Made a wonderful one pot dinner and everyone, even my vegan hating daughter, loved it.
     
  5. I guess "spicy" is a relative term. We used as much (a bit more, in fact) garlic and pepper as called for, and we found it a little on the bland side. Next time, I'll use more of the curry paste and some hot chili oil to give it a bit more of a kick. This was a really tasty dish, though! I added peanuts, carrots, and peas in place of the green beans to get a few more veggies in. If you love spicy food, though, make sure you have some chili sauce on hand to liven this one up!
     
Advertisement

Tweaks

  1. I made this as written but used sesame oil in place of the vegetable oil. Thanks for the recipe.
     
  2. I tweaked it a little - used a combination of canola & peanut oil, used broccoli & broccoli slaw & finely chopped carrots in place of the green beans and used red curry paste instead of green. I also tossed some cashews on top. It was GREAT! Made a wonderful one pot dinner and everyone, even my vegan hating daughter, loved it.
     
  3. Yummm. We had this with Sweet Potato Thai Curry #121137, which was also good but I kept going back for more fried rice. I don't think I've had any other kind of fried rice other than the take-out kind with eggs and peas and lots of soy sauce. While I like that kind, this was awesome. Lovely and peppery, which gives this a very unique spiciness and lots of garlicky flavor. We followed the recipe exactly, except using medium-grain brown rice and unrefined peanut oil instead of vegetable oil. I used frozen green beans and corn, which worked very well. I didn't have the cucumber, but we did serve with lime and scallions, which really give this a "Thai" flavor. Delicious and highly recommended.
     

RECIPE SUBMITTED BY

I live in Los Angeles, and there are really great farmer's markets here, and corner stores featuring foods of many nations. I try to take advantage of these resources by using fresh seasonal produce and trying foods from different cultures. I don't exactly have the problem of not being able to find exotic ingredients; more often, I see things in the local stores (lotus root! passionfruit! chayote!) that turn out to be delicious when I finally learn how to prepare them. Interested in expanding my repertoire of techniques and cuisines, I finally took up my sister - Recipezaar member Roosie - on her recommendation to visit this site. I hear our parents use it too sometimes, but they don't seem to have figured out how to write reviews. My culinary pet peeve is when people stir rice while it's cooking, thereby making it gummy.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes