Chicken Fried Rice | Khao Pad Gai | ข้าวผัดไก่

Ingredients

• 3 tablespoons (45 ml)shallots
• 2 clovesgarlic
• 120 ml (½ cup)chicken
• 600 g (3 cups)cooked jasmine rice
• 2eggs
• 1 tablespoon (15 ml)fish sauce
• 1 tablespoon (15 ml)Thai thin soy sauce
• 3 tablespoons (45 ml)green onions
• 3 tablespoons (45 ml)cilantro
• A dashground white pepper

Instructions

1. 1

   Prepare ingredients

   Finely chop the garlic and shallots. Slice the green onions into small rounds and roughly chop the cilantro leaves. Trim excess fat from the chicken and cut it into bite-sized pieces.

2. 2

   Cook aromatics

   Heat a wok or pan over medium-high heat and add about 1 tablespoon of mild-flavoured oil. Sauté the garlic and shallots until aromatic and the shallots are translucent.

3. 3

   Fry chicken

   Add the chicken to the hot pan and stir-fry it with the aromatics until nearly cooked through. Avoid overcooking it at this stage, as it will cook further with the rice.

4. 4

   Fry the rice

   Add the cooked jasmine rice and stir to combine it with the chicken and aromatics. Pour in the fish sauce and Thai thin soy sauce, then keep mixing.

5. 5

   Scramble eggs

   Push the rice towards the sides of the pan. Add a little more oil to the centre and let it heat, then add and scramble the eggs. Once cooked, mix them into the rice.

6. 6

   Add the herbs

   Stir in the white pepper, green onions and cilantro. Mix to distribute the herbs, then take the pan off the heat straight away so they do not wilt or brown.

7. 7

   Serve the rice

   Plate the chicken fried rice and serve with Prik Nam Pla, lime wedges and cucumber slices.

What is Khao Pad Gai?

Khao Pad Gai means chicken fried rice in Thai. It belongs to the wider family of quick wok-fried rice dishes, a practical way to turn cooked rice into a meal with meat, egg and seasonings.

This version combines jasmine rice with chicken, fish sauce, thin soy sauce and a finishing handful of herbs. The fresh green onions and cilantro give the savoury rice a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 11g protein, 36g carbs, 3g fat.

The rice supplies most of the carbohydrates, while the chicken and eggs contribute protein. The oil and eggs provide much of the fat, with fish sauce and soy sauce adding sodium. Serve it with cucumber and other fresh vegetables to add freshness and balance to the plate.

Set up before cooking

Chicken: Cut it into small, even pieces so it cooks quickly and is easy to distribute through the rice.

Aromatics: Chop the garlic and shallots before heating the wok; they need only a short time in the pan and can catch if left unattended.

Herbs: Slice the green onions and chop the cilantro in advance. Add them at the end to keep their colour and fresh flavour.

Build flavour in the wok

Aromatics first: Let the garlic and shallots turn fragrant and the shallots become translucent before adding the chicken. This gives the oil a savoury base without needing a long cooking time.

Sauces next: Stir the fish sauce and thin soy sauce through the rice so their seasoning is spread evenly rather than pooling in one spot.

Keep the rice separate

Rice: Cooked jasmine rice is the foundation of the dish. If it is freshly cooked and steamy, it may be softer and more prone to clumping; break up any lumps gently as you stir.

Heat: Use a hot pan and keep the ingredients moving. The aim is to heat and season the rice without crushing the grains into a sticky mass.

Cook the chicken and egg

Chicken: Take it to nearly cooked before adding the rice, as the final stir-fry gives it a little more time in the pan. Small, evenly cut pieces make this easier to judge.

Eggs: Clear a space in the middle of the pan and scramble the eggs there. Once they are cooked, fold them through the rice for an even mix.

Finish and serve

Herbs: Add the green onions, cilantro and white pepper right at the end, then remove the pan from the heat promptly. Prolonged cooking can dull the herbs and make them wilt.

On the side: The recipe suggests Prik Nam Pla, lime wedges and cucumber slices. Their sharp, fresh flavours make a good contrast to the seasoned rice.

Recipe notes & tips

• Measure and prepare the ingredients before heating the wok so the quick stir-fry can keep moving.
• Use a broad wok or pan to give the rice room to stir without spilling.
• Break apart any large clumps of cooked rice before adding it to the pan.
• Keep the chicken pieces bite-sized and similar in size for more even cooking.
• Add the herbs only at the end, then take the pan off the heat immediately.

Variations

• Add chilli: Serve with sliced fresh chilli or chilli sauce for extra heat.
• Use leftover rice: Chilled cooked jasmine rice is handy for a quick stir-fry; loosen clumps before cooking.
• Add vegetables: Stir in finely chopped vegetables that cook quickly, such as carrots or peas.
• Change the protein: Replace the chicken with prawns or tofu, adjusting cooking to suit the ingredient.
• Finish with lime: Serve extra lime wedges alongside the rice for a sharper, citrusy note.

Common mistakes to avoid

• Overcooking the chicken early: Stop when it is nearly done, as it will cook further with the rice.
• Adding herbs too soon: Stir them in at the end and remove the pan from the heat to prevent wilting.
• Crowding a small pan: Use a roomy wok or pan so the rice can be stirred evenly.
• Leaving rice in clumps: Break up larger clumps before frying so the seasoning reaches the grains.
• Letting the aromatics catch: Stir the garlic and shallots and add the chicken once they are fragrant and the shallots are translucent.

How to store

Refrigerate leftovers promptly in a covered container and eat within 2 days. Reheat until steaming hot throughout, stirring during reheating; add a small splash of water if the rice seems dry.

Frequently asked questions