Khao Pad Gai

Khao Pad Gai ( ข้าวผัดไก่ literally means chicken fried rice )


  • Peanut oil (for frying)
  • 1 large chicken breast, sliced in thin strips
  • 2 eggs (do not beat!)
  • 4 cups (900g) cooked, cold (meaning refrigerated for a while) Thai jasmine rice
  • 1/2 yellow onion, chopped into strips
  • 3/4 roma tomato, also in strips
  • 2 green onions, thinly sliced
  • 3/4 cup (180g) cilantro (coriander), finely chopped
  • Fish sauce
  • Soy sauce
  • Palm sugar ( if not available, use just sugar )
  • Salt
  • 2 Cloves Fried garlic (made by mincing the cloves and frying them until brown in 2 Tablespoon oil. Save the oil with the garlic as well!)


  1. Make sure that all of the ingredients in small bowls right by the wok/large frying pan.
  2. Add about 4 Tablespoon peanut oil to the wok and turn the flame on high heat.
  3. When the oil is almost smoking, add the chicken strips and push around vigorously with a wok spoon or spatula.
  4. When the chicken seems like it is starting to brown, push it up the side of the wok and crack the eggs in it.
  5. Stir the eggs around a bit. When almost fully scrambled, mix in the chicken and stir around for 30 seconds more.
  6. Push the eggs/chicken to the side, add some more oil, and throw in the tomato and onion. Stir-fry for about 5 minutes. They will not look done, but in the end, they will be fine.
  7. Add the cold cooked rice and mix it all in.
  8. Turn the heat to low and then throw a few splashes of nam pla and soy sauce on to taste.
  9. Put about a tablespoon of sugar (or more if wanted), a teaspoon of salt (the same applies), a splash of vinegar, and two tablespoons of chili sauce if wanted. Lastly, put the garlic on top as well.
  10. Stir it all in and turn off the heat.
  11. On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
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