Chicken Thai Fried Rice Recipe (Khao Pad Gai)
Make khao pad gai at home with this easy chicken Thai fried rice recipe! A quick 20-minute stir-fry packed with chicken and vegetables.
Equipment
- cutting board and chef's knife
- spatula
Ingredients
- 2 tbsp or 30 ml oil
- 2 cloves of garlic, minced
- 30 g onions, diced
- 100 g chicken, thinly sliced
- 1 egg
- 190 g cooked jasmine rice, preferably chilled day-old rice
- 1 tsp or 4 g rosdee seasoning powder
- 0.5 tbsp or 7 ml light soy sauce
- a pinch of salt
- a pinch of white pepper
- 1 tsp or 4 g white sugar
- 50 g Chinese broccoli, stems sliced and leaves roughly chopped
- 30 g carrots, diced
Instructions
- Heat 1 tablespoon of oil in a wok over medium-high heat. Add chopped garlic and diced onion and stir-fry until fragrant and slightly golden.
- Add bite-sized chicken pieces and stir-fry until they are almost cooked through and lightly browned.
- Push the chicken to one side of the wok. Add the remaining tablespoon of oil, then crack in one egg. Let it cook slightly before scrambling and mixing it with the chicken.
- Toss in the rice and break up any clumps with the back of your spatula. Stir everything together.
- Season with rosdee seasoning powder, light soy sauce, salt, white pepper, and sugar. Add your sliced vegetables and stir-fry for another 1–2 minutes until they are slightly softened but still crisp.
- Serve hot with cucumber slices, a lime wedge, and optionally prik nam pla for a spicy kick!
Notes
- Use the nutrition card in this recipe as a guideline.
Calories: 486kcal | Carbohydrates: 62g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 215mg | Sodium: 931mg | Potassium: 511mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5764IU | Vitamin C: 8mg | Calcium: 159mg | Iron: 4mg
