Khao Pad (Thai Fried Rice)

Ingredients

• 4 cups cooked jasmine rice, cold and dried out (preferably day-old)
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/2 yellow onion, sliced
• 8 ounces boneless skinless chicken breast, thinly sliced
• 2 eggs, lightly beaten
• 1 roma tomato, cut into wedges
• 2 tablespoons fish sauce
• 1 teaspoon granulated sugar
• 1/4 teaspoon white pepper
• 2 green onions, cut into 1-inch pieces
• 1 lime, cut into wedges
• 4 cucumber slices, for garnish

Method

1. 1

   Break up the cold cooked rice with your hands, separating any clumps so the grains are loose.

2. 2

   Heat the vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

   1:30 · Heat oil
3. 3

   Add the garlic and onion and stir-fry until fragrant and slightly softened, about 1 minute.

   1:00 · Stir-fry garlic and onion
4. 4

   Add the sliced chicken and stir-fry until no longer pink, 3 to 4 minutes.

   3:00 · Cook chicken
5. 5

   Push the chicken to one side of the pan, pour in the beaten eggs, and scramble until just set, about 1 minute.

   1:00 · Scramble eggs
6. 6

   Add the cold rice to the pan, breaking up any remaining clumps, and toss to combine with the chicken and egg.

7. 7

   Drizzle the fish sauce, sugar, and white pepper over the rice and stir-fry, tossing constantly, until evenly coated and heated through, about 3 minutes.

   3:00 · Stir-fry rice
8. 8

   Add the tomato wedges and green onions and stir-fry just until the tomato softens slightly, about 1 minute.

   1:00 · Add tomato and green onion
9. 9

   Transfer to serving plates and garnish with cucumber slices and lime wedges.