Thailand Khao Pad Goong (Thai Fried Rice with Shrimp)
Khao pad, or Thai fried rice, is a popular and versatile dish that captures the essence of Thai comfort food. Made with jasmine rice, which adds a slightly floral aroma, khao pad is stir-fried with garlic, onions, and vegetables, and often includes proteins such as chicken, goong (shrimp), or crab, though vegetarian versions also are common. Goong is a particularly popular option because the oiliness of the shrimp acts as a coating on the rice, distributing the flavor of the shrimp throughout the dish. The rice is seasoned with fish sauce, soy sauce, and sometimes a hint of sugar, creating a perfect balance of salty, savory, and mildly sweet flavors. Typically garnished with fresh green onions, lime wedges, and slices of cucumber, khao pad offers a refreshing, customizable meal that can be easily tailored with extra chili, fish sauce, or fresh herbs to enhance its flavor. Found in almost every Thai restaurant and street food stall, Khao Pad is enjoyed at any time of day and has become a comforting staple both in Thailand and among Thai cuisine lovers worldwide.
Recipe Servings: 1
Ingredients
- 1 Tbsp (15 ml) vegetable oil, more as needed for frying
- 2 garlic cloves, minced
- 5–10 shrimp, head peeled, tail on
- 1½ cups (295 g) cooked Jasmine rice, divided
- 1 egg
- ½ Tbsp (7.5 ml) soy sauce
- ½ Tbsp (7.5 ml) oyster sauce
- Pinch of sugar (optional)
- 1 leaf kai lan (Chinese broccoli) or other crisp green leafy vegetable, sliced in half along the spine and then sliced into ½-inch (1-cm) strips
- ¼ large sweet onion, cut into medium-size strips
- 3–4 green onions, finely diced
- 1 lime wedge
Directions
- Pour vegetable oil into a wok or skillet set over medium-high heat.
- Add garlic to the hot oil and stir-fry continuously for about 15 seconds, until it becomes very fragrant.
- Add shrimp and fry for about 30 seconds, until shrimp begins to turn pink and feel firmer.
- Add slightly less than half of the rice and stir-fry for about 10 seconds.
- Move rice to the side of wok and crack egg onto the empty side.
- Whisk egg, cook for 5–10 seconds, then mix it into the rice and shrimp.
- Continue stir-frying for about 20 seconds until egg is fully cooked.
- Stir in remaining rice.
- Add soy sauce, oyster sauce, and a pinch of sugar if using.
- Continue stir-frying all ingredients, ensuring the sauce is mixed in thoroughly.
- Add chopped Chinese broccoli and sweet onion, stir-frying until vegetables wilt, about 30 seconds. They should still be crisp and not fully cooked.
- Add green onions, stir for 5–10 seconds, and then remove from heat.
- Serve immediately with a wedge of lime on the side.
Notes
- Sprinkle rice with ground black pepper for extra flavor.
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