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Short Grain Rice
Kao Pad (Thai-Style Fried Rice)
From Sundays at Moosewood.
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Choose 3-4 of the following to equal 2 1/2 cups
2 1/2 cups
, cut into short strips or 2 1/2 cups
, blanched for 5 seconds, cooled and drained
cup vegetable oil
tablespoon fresh gingerroot, minced
, lightly beaten
tablespoons thai sriraja
(or other hot chili paste)
light soy sauce
lime, juice of
, cut into thin wedges
, cut on diagonal
Choose and prepare vegetables. Select a combination with a variety of colors.
In a wok, heat the oil and stir fry the ginger and garlic until golden.
Remove them with a slotted spoon and save for later.
In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
Remove the vegetables from the wok and set aside.
Add the rice to the wok and heat thoroughly.
With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
Finally, mix in the chili sauce, soy sauce and lime juice.
For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.
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