Khao Pad (lao-style Fried Rice)

Khao Pad, or Lao-style fried rice, is a popular dish in Lao cuisine known for its aromatic flavors and simple preparation. This dish is perfect for a quick and satisfying meal, and can be customized with your choice of protein and vegetables.

Khao Pad (lao-style Fried Rice)

Ingredients

  • 3 cups cooked jasmine rice, chilled
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 eggs, beaten
  • 1 cup mixed vegetables (peas, carrots, bell peppers)
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon white pepper
  • 4 green onions, chopped

Instructions

  1. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
  2. Add garlic and onion, and stir-fry for 2 minutes until fragrant.
  3. Push the garlic and onion to one side of the wok, and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix with the garlic and onion.
  4. Add the remaining 1 tablespoon of oil to the wok, then add the mixed vegetables. Stir-fry for 3-4 minutes until the vegetables are tender.
  5. Add the chilled rice to the wok, breaking up any clumps, and stir-fry for 3-4 minutes.
  6. Drizzle soy sauce, fish sauce, and sprinkle sugar and white pepper over the rice. Stir to combine and cook for an additional 2-3 minutes.
  7. Add chopped green onions and toss everything together. Remove from heat and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
10g
Fat
15g

Supplies

Wok or large skillet Cooking spoon Cutting board Knife

Tools

Stove

Serving suggestions

Serve the Khao Pad with a side of fresh cucumber slices and a wedge of lime for a burst of freshness.

Tips & tricks

For added flavor, you can also add a splash of oyster sauce or a sprinkle of crispy fried shallots on top of the fried rice before serving.

Cost

$10