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Thai Fried Rice | Khao Pad | ข้าวผัด

Thai Fried Rice | Khao Pad | ข้าวผัดNot long after the boyfriend and I started dating, we realized that we both enjoyed cooking.  So we started cooking together, teaching each other different recipes from our respective backgrounds.  Not knowing whether he could trust me in the kitchen, one of the first “Thai meals” that he taught me to prepare was instant noodles.  After I had mastered that dish, he moved on to Thai fried rice…

I tell this story only to emphasize how easy Thai fried rice is to make – literally a step above instant noodles!  It doesn’t take more than 10-15 minutes from start to finish and you don’t have to have any special cooking tools or skills.  It’s the perfect recipe for a beginner Thai cook.

You start by chopping the vegetables, which are not many for the traditional Thai version, just garlic, onion, and green onion.  Slice a lime in half too since you’ll need the juice for seasoning.

Then you’re ready to make the fried rice.  First, sauté the garlic and onions in a little canola oil until they are fragrant, but not too soft.  Next, add your leftover cooked jasmine rice and season with fish sauce, thin soy sauce, white pepper, and lime juice.  Move the rice to the side of the pan, add a little more oil and once it’s hot, scramble your eggs in that space.  Incorporate the scrambled eggs into the rice.  For the last step, add the green onions, cook for a minute longer, and then you’re done! 

Thai fried rice is usually served with slices of lime and a dipping sauce called nam pla prik so that you can adjust the seasonings to your tastes once it’s in front of you.  Nam pla means fish sauce and prik means chili and the dipping sauce is just that – a bowl with fish sauce and some sliced Thai chilis.  Some people will add a little lime juice, garlic, or shallots to this sauce, but fish sauce and chilis are the only necessary ingredients. 

 The boyfriend refuses to eat Thai fried rice without nam pla prik.  He also prefers another fried egg on top of the rice, which is a common way to eat this dish in Thailand.  To make this, simply fry an egg over super high heat with a generous amount of oil so that the outside is nice and crispy and place on top of the rice.  You can then break open the yolk and spoon some nam pla prik right inside if you like.  Enjoy! 

Thai Fried Rice | Khao Pad | ข้าวผัด


Thai Fried Rice | Khao Pad | ข้าวผัด

Makes 3-4 servings

Thai Fried Rice | Khao Pad | ข้าวผัด


  • 2 cups cooked jasmine rice, left out for a few hours
  • 1/2 of a small onion, chopped
  • 4 green onions, chopped
  • 2-3 cloves garlic, chopped
  • 2 eggs
  • 1 tablespoon fish sauce
  • 1 tablespoon thin soy sauce
  • Juice from half a lime
  • Dash of ground white pepper


  1. Saute the onion and garlic in canola oil over medium heat until just translucent.
  2. Turn the heat up to high and add the cooked rice. Season with fish sauce, thin soy sauce, white pepper, and lime juice.
  3. Push the rice to the side. Add a little more oil and once it’s hot, add the eggs. Scramble until they are done and then mix to incorporate them into the rice.
  4. Add the green onions. Taste and adjust seasonings as appropriate. Remove from heat and serve with extra lime slices and nam pla prik.


9 comments… add one
  • Darren September 4, 2018, 9:50 pm

    Hi I had some cold Jasmin rice left over from last night. Was looking for a simple way to use it up thai style. I stuck to your recipe. But had some chicken & red pepper to use up. What an amazing light tea me & my son had. Thank you

  • nina April 9, 2015, 2:44 am

    i was just curious i was in krabi and rayley beach and had the most declious southern style thai soup. i was wondering if you know how to make it.

  • Dan Webster July 16, 2014, 1:24 am

    I was stationed in southern Thailand for the entire year of 1967. I lived on Thai Fried Rice (kau Pad). I have researched many recipes on the internet, but I can’t believe that the very small local restaurants had all the somewhat unique ingredients that I find in the recipes I find online. Can you find an original recipe from 1967 from the Sattahip, Thailand area. I would really like to enjoy that dish again. Thai restaurants in the U.S do not have a clue as to what recipe is for Kau Pad. Thanks

  • Kate August 31, 2012, 1:08 pm


    I love your site, it’s great finding some authentic recipes! I am not very intuitive when it comes to cooking.. When I went to Thailand we ate a lot of Khao Pad Gai, party cause it’s easy to order, but it also tastes amazing. Would the recipe for that be much different than this? Is it just a case of adding chicken at some point? Or is it a whole other recipe?


    • Rachel September 2, 2012, 6:20 pm

      Hi Kate, thanks for the comment! I make my khao pad gai by adding thinly sliced chicken right after the garlic and onions in this recipe.

    • Kate September 5, 2012, 2:57 am

      thankyou! I will definitely give it a go sometime!

    • Kate September 10, 2012, 11:36 pm

      Hi again!

      I’m planning on making khao pad gai for dinner tonight but I am wondering about what oil I can use. We only use good quality healthy oils like olive oil and coconut oil or I may be able to get some palm oil. Which would you recommend, can I use any of these and still keep the recipe authentic?


    • Rachel September 11, 2012, 1:07 am

      Hi Kate, I actually haven’t tried making it with any of the above oils. I always use canola oil and it turns out well. Best of luck!

    • Kate September 11, 2012, 12:28 pm

      Thankyou! I went with coconut oil, as I beleive it is used in Thai cuisine for some things. Tasted great! I did burn it, but it wouldn’t be my cooking if something didn’t go wrong.. I think my husband is used to the burnt taste because he reckoned it tasted amazing! Thankyou for the great site!

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