Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Khao Pad
Classic, comforting Thai fried rice with a light, savory profile and smoky wok-hei flavor.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
5 steps- 1
Prep the Rice: Break apart the chilled jasmine rice with wet hands to ensure there are no large clumps before cooking.
- 2
Scramble the Eggs: Heat a wok over high heat with 1.5 tbsp oil until smoking. Crack the eggs directly into the wok. Scramble rapidly for 15 seconds until barely set, then push them to one side of the wok.
- 3
Sauté Onions: Add the diced white onion to the empty side of the wok. Sauté for 30 seconds until slightly translucent.
- 4
Fry the Rice: Add the rice. Toss everything together vigorously. Press the rice against the hot wok walls for a few seconds at a time to create a slight char and smoky flavor.
- 5
Season & Serve: Drizzle the soy sauce, oyster sauce, sugar, and white pepper over the rice. Toss continuously for 1-2 minutes until evenly colored. Turn off the heat, toss in the scallions, and serve with lime wedges and cucumber slices on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
66/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving385
Calories
10 g
Protein
77 g
Carbs
3 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Khao pad is Thailand's everyday fried rice, a thrifty way to turn day-old jasmine rice and odds of protein into a full meal. Lighter and less soy-heavy than its Chinese cousin, it leans on fish sauce, a little sugar, and a squeeze of lime served on the side. It is comfort food sold from street carts and cooked in home kitchens alike.
Listahan note
This version uses cold day-old rice and high heat for distinct grains rather than mush, and keeps the seasoning light so the lime and fresh cucumber on the side can do their work.
Technique cues
- Use cold, day-old jasmine rice so the grains stay separate and fry rather than clump.
- Cook the egg and aromatics first, then add the rice and press it against the hot pan so it picks up a little toasty color.
- Season with fish sauce drizzled down the side of the hot wok so it sizzles and caramelizes slightly before tossing.
Kitchen flow
- Parallel prep
- Mince garlic, beat eggs, slice scallions, and break up the cold rice before the pan goes on, since frying is quick.
- Make-ahead
- Cook the rice a day ahead specifically for this; cold leftover rice is the ideal starting point.
- Leftover move
- Re-fry leftover khao pad in a hot pan with a fresh egg cracked in to liven it up.
- Cleanup rhythm
- Wipe the wok while warm; fried rice leaves little residue if you do not let it dry.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
day-old jasmine rice
the base
Purpose: Chilled cooked rice has dried out enough to fry into separate, springy grains.
Handling: Break up clumps with your hands before it hits the pan.
Adaptation: Freshly cooked rice spread on a tray and cooled in the fridge for an hour.
eggs
richness and binder
Purpose: Scrambled egg adds soft curds and savory richness throughout the rice.
Handling: Scramble in the hot oil first, then push aside before adding rice.
Adaptation: Omit for an egg-free version; add extra protein or vegetables.
fish sauce
the seasoning
Purpose: Fish sauce gives the salty, savory backbone that defines Thai fried rice.
Handling: Drizzle down the side of the wok so it caramelizes before mixing.
Adaptation: Light soy sauce plus a pinch of salt.
garlic
the aromatic
Purpose: Garlic perfumes the oil and gives the rice its savory base note.
Handling: Mince and fry in the oil until just golden before adding egg.
Adaptation: Shallot works alongside or instead of garlic.
lime
the bright finish
Purpose: A squeeze of lime at the table lifts the whole plate and balances the salt.
Handling: Serve wedges on the side to squeeze fresh.
Adaptation: A small splash of rice vinegar if limes are unavailable.
green onion
fresh accent
Purpose: Scallions add a mild oniony freshness and color.
Handling: Slice and stir in at the very end so they stay bright.
Adaptation: Thinly sliced shallot or chives.
Technique notes
- High heat and a hot pan are everything; a crowded, cool pan steams the rice into mush.
- Taste before plating and adjust with a little more fish sauce or a pinch of sugar rather than soy, which can muddy the color.
- Serve with cucumber slices, lime, and a small dish of chili fish sauce so each diner finishes their own plate.
Ingredient swaps
- Vegetarian direction
- Use mushroom stir-fry sauce and light soy instead of fish sauce, with extra vegetables or tofu.
- Lower-sodium direction
- Use reduced-sodium soy in place of some fish sauce and lean on garlic, lime, and white pepper.
- Weeknight shortcut
- Use frozen mixed vegetables and pre-cooked protein to make it a true 15-minute meal.
Serve alongside
- Cucumber slices with lime
- Tom yum goong
- Fried egg
- Thai chili fish sauce (prik nam pla)
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container up to 3 days and reheat in a hot pan rather than the microwave for the best texture. Khao pad can be frozen for up to a month, though the egg and vegetables soften on thaw. Always reheat rice thoroughly until steaming.
Equipment
- Carbon-steel wok or large skillet
- Wide spatula for tossing
- Rice cooker
- Cutting board and knife
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