Khao Pad Gai (Thai Chicken Fried Rice)

Introduction

Khao Pad Gai is a Thai fried rice that comes together in one wok in under 20 minutes, built on the foundation of day-old jasmine rice, fresh herbs, and high heat. The chicken strips cook quickly while the eggs scramble into the rice, binding everything with fish sauce and soy sauce into a cohesive, savory dish. Fresh cilantro, cucumber, and tomato slices served alongside let you control the brightness and texture bite-by-bite.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 3 as a meal

Ingredients

• Peanut oil
• 1 large chicken breast, sliced in thin strips
• 2 eggs, unbeaten
• 4 cups (900 g) cooked Thai jasmine rice, refrigerated overnight
• ½ yellow onion, chopped into strips
• ¾ roma tomato, cut into strips
• 2 green onions, thinly sliced
• ¾ cup (180 g) cilantro, finely chopped
• Thai fish sauce (nam pla)
• Soy sauce
• 1 Tbsp sugar (preferably palm sugar)
• 1 tsp salt
• 2 cloves garlic, minced and fried
• Vinegar

Optional

• 1 tsp MSG
• 2 Tbsp Thai chili sauce

Garnish

• 3 slices cucumber, peeled (note: can run fork down all sides lightly if desired)
• 3 slices roma tomato
• 3 sprigs green onion
• Lettuce leaf

Instructions

1. Make sure that all of the ingredients are prepared and set aside in small bowls by the stove.
2. Add about 4 Tbsp peanut oil to the wok, and turn the flame to 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 as if it is starting to brown, push it up the side of the wok and crack the eggs into the wok.
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, then add a few splashes of fish sauce and soy sauce to taste.
9. Add sugar, salt, MSG, a splash of vinegar, and chili sauce if wanted. Lastly, add the fried garlic on top. Stir it all in and turn off the heat.
10. On a large platter, arrange the garnishes on a lettuce leaf, and plate the fried rice next to it.
11. Eat the garnishes with the fried rice.

Variations

Shrimp instead of chicken: Use 1 pound of medium shrimp, peeled and deveined, in place of the chicken breast. Shrimp cooks faster (2–3 minutes over high heat), so watch carefully and move to the side of the wok as soon as they turn pink.

Vegetable-forward: Omit the chicken and add 1 cup of mixed vegetables (carrots, peas, bell peppers, broccoli florets) at the tomato and onion stage. The rice becomes lighter and works well as a side dish or vegetarian main.

Jasmine rice swapped for brown rice: Use refrigerated cooked brown rice instead of jasmine rice. The texture will be nuttier and slightly firmer; you may need an extra splash of fish sauce and soy sauce to balance the earthier flavor.

Double the cilantro and green onion: If you prefer herbaceous brightness, increase both to 1.5 cups cilantro and 4 green onions. Stir in half of the extra cilantro at the end (off heat) to preserve its fresh bite.

Add cashews for crunch: Toss in ½ cup of roasted, unsalted cashews after the heat is turned off. They add sweetness and texture contrast without altering the savory balance.

Tips for Success

Use truly cold rice: Day-old refrigerated rice separates more easily and won’t clump. Fresh warm rice will turn mushy no matter how high your heat is.

Keep the heat high until the rice goes in: The wok must be very hot to cook the chicken and eggs quickly without steaming them. Once the rice is added, lower the heat to avoid burning the bottom and to let the seasonings distribute evenly.

Taste before serving: Fish sauce and soy sauce vary in saltiness and intensity. Add them a splash at a time, stir, and taste. You can always add more, but you cannot remove it.

Fry your own garlic or use jarred: Minced fresh garlic fried in a little oil until golden adds authentic fragrance. If you don’t have time, good-quality jarred fried garlic (often sold in Asian markets) works just as well.

Serve the garnishes on the side, not mixed in: The fresh cucumber, tomato, and lettuce are meant to be eaten alongside the warm fried rice, providing contrast in temperature and texture. Mixing them in beforehand will wilt them and muddy the flavors.

Storage and Reheating

Fried rice keeps well in an airtight container in the refrigerator for up to 3 days. Store the fresh garnishes separately in a small container; they will last 1–2 days but are best eaten the same day you make the rice.

To reheat, spread the rice on a plate, cover loosely with a damp paper towel, and microwave in 1-minute intervals until warm throughout. Alternatively, reheat in a wok or large skillet over medium-high heat with a splash of water, stirring frequently until heated through (3–5 minutes). The garlic, fish sauce, and soy sauce flavors actually improve slightly after a day in the fridge, so this dish reheats better than it might seem.

FAQ

Can I use day-old rice that’s been sitting at room temperature instead of refrigerated?

No. Room-temperature rice will be moist and will clump badly in the wok. Refrigeration firms it up and allows each grain to separate. If you need to use fresh rice, spread it on a sheet pan, let it cool completely, then refrigerate for at least 2 hours.

What if I don’t have fish sauce or don’t want to use it?

Fish sauce is the backbone of this dish’s umami depth. If you cannot use it, substitute an equal amount of soy sauce and add 1 teaspoon of worcestershire sauce or a small squeeze of anchovy paste (dissolved into the soy sauce) to approximate the savory complexity. The flavor will shift slightly, but the dish will remain balanced.

Can I make this with leftover cooked vegetables instead of raw tomato and onion?

Yes, but stir them in at the same point and warm them through for just 1–2 minutes instead of 5. Raw vegetables release moisture and soften over the longer cook time; pre-cooked vegetables need only to be heated through.

Is MSG necessary, or can I leave it out?

MSG is optional and adds a savory depth that is typical of Thai fried rice. If you omit it, the dish will still taste good but will be slightly less complex. Many home cooks skip it without issue; include it only if you have it on hand and enjoy its effect.