Thai Fried Rice

Penn’s Thai Fried Rice · Khao Pad

Thai fried rice is another of those holiday dishes, eaten as a main course in Thai cooking it is an excellent way to use up all sorts of vegetables and rice from the day before.

• 100g Thai Gold rice, cooked
• 200g meat, chopped and sliced
• 2 cloves garlic, chopped
• 2 eggs, lightly beaten
• 1 medium onion, chopped
• 1 sliced tomato
• 2 tablespoons oil
• 1 teaspoon Thai Gold Oyster Sauce
• 1 teaspoon Thai Gold Fish Sauce
• 1 teaspoon Thai Gold Light Soy Sauce

1. Heat your pan / wok and oil up to stir-fry temperature (hot)
2. Add the garlic and cook till golden.
3. Add the meet and stir-fry for a couple of minutes.
4. Add the eggs and stir-fry quickly for a few seconds, then add the onion and tomato and stir-fry for a couple of minutes
5. Add the rice and stir-fry for a couple of minutes
6. Add the fish sauce, oyster sauce, light soy sauce and sugar
7. Stir-fry till golden and serve piping hot

• Tip: Not hot at all, this dish is served in Thailand with a side dipping dish of Nam Phrik Nam Plaa, consisting of light soy sauce, fish sauce and hot chilies allowing the diner to decide.
• Variation: You can try this with seafood or tofu. Add at step 5 for a little less time in the pan.
• You'll need: Medium-big size pan or wok.