Teresa's Recipes
Khao Phat (Thai Fried Rice)
Khao Phat is a vibrant and aromatic Thai fried rice dish that captures the essence of street food culture in Thailand. This delightful meal harmoniously blends fragrant jasmine rice with fresh vegetables, your choice of protein, and a symphony of savory sauces, all stir-fried to perfection. Traditionally enjoyed with a squeeze of fresh lime and a sprinkle of cilantro, this dish offers a burst of freshness and flavor that transports you to the bustling markets of Thailand. With its roots deeply embedded in Thai culinary heritage, Khao Phat is a perfect representation of the delicate balance of sweet, salty, and sour flavors that define this cuisine.
Ingredients
- 2 tablespoons Vegetable oil
- 3 cloves, minced Garlic
- 1 medium, diced Onion
- 1 cup, diced Carrots
- 1 cup Frozen peas
- 2, beaten Eggs
- 4 cups, cold Cooked jasmine rice
- 3 tablespoons Soy sauce
- 1 tablespoon Fish sauce
- 1/2 cup, chopped Green onions
- 1/4 cup, chopped Cilantro
- for serving Lime wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 450
- Fat: 15g
- Carbs: 65g
- Protein: 12g
- Sodium: 800mg
- Sugar: 4g
Instructions
- In a large wok or skillet, heat the vegetable oil over medium heat until shimmering.
- Add the minced garlic and diced onion to the pan. Stir-fry for about 2 minutes until fragrant and the onion becomes translucent.
- Incorporate the diced carrots and frozen peas into the wok. Stir-fry for another 2 minutes until the vegetables are tender yet still crisp.
- Push the vegetables to one side of the wok, creating an empty space. Pour the beaten eggs into this space and scramble until fully cooked.
- Add the cold cooked jasmine rice to the wok, breaking apart any clumps. Stir-fry everything together for about 3-4 minutes until the rice is heated through.
- Drizzle the soy sauce and fish sauce over the rice mixture. Stir-fry for an additional 2 minutes, ensuring everything is well-coated with the sauces.
- Fold in the chopped green onions and cilantro, stirring for another minute to combine.
- Serve the Khao Phat hot, accompanied by lime wedges for squeezing over the dish.
Tips
- For added protein, consider using chicken, shrimp, or tofu. Cook the protein separately before adding it to the rice.
- Feel free to customize the vegetables based on what's in season or your personal preference; bell peppers and broccoli make excellent additions.
- For a spicier kick, add chopped Thai chilies or a dash of chili sauce during the stir-frying process.