← Back to Search Results
stir-frying Thai
 Thai Fried Rice

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

Kao Paht

For most Thai people, making fried rice is like making a sandwich in the west: there’s not much to it. Fried rice is a formula for quick and easy meals that a) take very little time and effort; b) make good use of leftovers; and c) taste like you worked harder than you did. Get in the habit of cooking more rice than you need for a particular meal, as fried rice begins with room-temperature rice; cold, hard rice from the refrigerator is even better. You can add cooked meat rather than uncooked, decreasing cooking time since it only needs reheating. I love kao paht topped with an over-easy fried egg, making it kao paht pi-seht, special fried rice. I also like to add frozen peas or edamame beans as soon as the meat is cooked, and serve it with chunks of ripe tomato and a simple salad.

Yield: Serves 4

Ingredients

  • 4 cups cooked rice, preferably chilled
  • 2 tablespoons vegetable oil
  • 1 tablespoon coarsely chopped garlic
  • ½ cup chopped onion
  • ¼ pound boneless pork or chicken, thinly sliced into 2-lnch strips
  • 1 large egg, beaten
  • 2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 2 green onions, thinly sliced crosswise
  • A handful of fresh cilantro leaves, coarsely chopped

Accompaniments (Optional)

  • Cucumber slices
  • 1 lime, quartered lengthwise
  • Fish sauce seasoned with chopped fresh hot chilies or ground dried red chilies

Directions

Prepare the rice by crumbling it with your fingers, breaking up the bigger lumps, and set aside in a bowl.

Heat a wok or a large, deep skillet over high heat. Add the oil, and when a bit of garlic sizzles at once, add the garlic and onion and toss well until shiny and fragrant, about 1 minute. Add the pork and cook, tossing often, until the onion begins to wilt and the meat is cooked through, about 2 minutes. Add the beaten egg, and toss well to scramble it once it begins to set.

Add the rice, fish sauce, sugar, and green onions and cook, tossing often, until the rice is tender and heated through.

Mound the rice on a serving platter and garnish with the cilantro, and if desired, the cucumber slices and wedges of lime to squeeze over each serving. Accompany with small bowls of fish sauce with chopped chilies, and serve hot or warm.


© 2004 Nancie McDermott
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using boneless pork, and does not include optional accompaniments.

387kcal (19%)
34mg (3%)
4mg (7%)
31mcg RAE (1%)
275mg
54mg
13g
3g
1g
58g
72mg (24%)
730mg (30%)
2g (8%)
11g (16%)
3mg (19%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
flavor Flavor
by Rocco DiSpirito
the-provence-cookbook The Provence Cookbook
by Patricia Wells
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
big-fat-cookies Big Fat Cookies
by Elinor Klivans
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
mom-a-licious Mom-a-Licious
by Domenica Catelli
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?