Khao Pad Kai – Fried Rice with Chicken, Vegetables and Egg
A flavourful Thai classic on the table in one pan
A flavourful Thai classic on the table in one pan
The name of this recipe might not ring an immediate bell — and that's completely understandable, because it's Thai, and if you don't speak the language it's basically unpronounceable. But if you've ever been to Thailand, there's a good chance you've eaten it: it's a well-known street food dish. Khao pad kai is fried rice with chicken, vegetables and egg.
On top of being incredibly tasty, this dish is also good for you: the chicken and egg make it high in protein, and using brown rice means it's packed with fibre. Add in the fresh vegetables (broccoli, bean sprouts, mushrooms) plus garlic and ginger, and you've got something that's nourishing, loaded with veg and absolutely delicious.
Another great thing about this dish: it's perfect for meal prepping. If you've got a busy week ahead, or you already know there's an evening when cooking just isn't going to happen, make a bigger batch and save a portion a.) in a container in the fridge (2–3 days) or b.) in the freezer. Tip: if you want to cook a larger amount of rice, a rice cooker is absolutely ideal. Just add the rice and the right amount of water, and the machine does the rest — works perfectly with the brown rice in this recipe too =)
In Thailand, this is mostly eaten as a lunch dish. I personally love eating last night's dinner cold the next day for lunch (anyone else?!). I did exactly that with this khao pad kai and it was brilliant!
1. Cook the rice according to the packet instructions, or in a rice cooker. Cut the chicken thighs and mushrooms into pieces, slice the spring onion (including the green tops) into rings and break the broccoli into small florets. Finely chop the garlic and ginger, and quarter the mushrooms.
2. Place the chicken in a bowl and add the soy sauce. Leave to marinate for at least 30 minutes.
3. Mix the stir-fry sauce together in a separate small bowl and stir well.
4. Heat a little oil in the wok and gently fry the spring onion (white part only), garlic and ginger. Add the chicken and stir-fry for about 3 minutes.
5. Add the broccoli and fry for another three minutes. Then add the mushrooms and bean sprouts along with 2 tablespoons of the stir-fry sauce.
6. Add the rice and stir-fry for 10 minutes, adding a spoonful of the stir-fry sauce each time until it's all used up. Keep stirring everything together well.
7. Make a well in the centre, crack the eggs in and fold them through the dish while keeping the heat on medium-high.
8. Spoon the khao pad kai onto a plate and garnish with the green spring onion tops, a squeeze of lime juice and the nuts. Enjoy!
Recipe
Khao Pad Kai is a popular Thai dish of fried brown rice with juicy chicken thighs, fresh vegetables and egg. With a punchy stir-fry sauce and crunchy cashew nuts, this dish is quick and easy to make.
| Course | Main course |
|---|---|
| Kitchen | Thai |
| Servings | 3–4 |
| Preparation time | 20 min |
|---|---|
| Total | 3 hours 30 min |
1. Cook the rice according to the packet instructions, or in a rice cooker. Cut the chicken thighs and mushrooms into pieces, slice the spring onion (including the green tops) into rings and break the broccoli into small florets. Finely chop the garlic and ginger, and quarter the mushrooms.
2. Place the chicken in a bowl and add the soy sauce. Leave to marinate for at least 30 minutes.
3. Mix the stir-fry sauce together in a separate small bowl and stir well.
4. Heat a little oil in the wok and gently fry the spring onion (white part only), garlic and ginger. Add the chicken and stir-fry for about 3 minutes.
5. Add the broccoli and fry for another three minutes. Then add the mushrooms and bean sprouts along with 2 tablespoons of the stir-fry sauce.
6. Add the rice and stir-fry for 10 minutes, adding a spoonful of the stir-fry sauce each time until it's all used up. Keep stirring everything together well.
7. Make a well in the centre, crack the eggs in and fold them through the dish while keeping the heat on medium-high.
8. Spoon the khao pad kai onto a plate and garnish with the green spring onion tops, a squeeze of lime juice and the nuts. Enjoy!
This dish is wonderful as a quick midweek meal. Day-old brown rice works best in the wok, as the grains are drier and more separate — giving you that authentic Thai texture you know from restaurants.
Serve the khao pad kai straight from the wok for the best flavour. The combination of lime juice, fish sauce and honey cashews really pulls the whole dish together. Add extra fish sauce or soy sauce at the table to taste.
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