Thai fried rice, also known as "Khao Pad" in Thai, is a popular dish in Thailand that has its roots in Chinese cuisine. Fried rice was introduced to Thailand by Chinese immigrants who settled in the country many centuries ago. Over time, it evolved to incorporate local ingredients and flavors, resulting in the unique and vibrant Thai fried rice we know today.
The history of Thai fried rice can be traced back to the influence of Chinese traders and immigrants who brought their culinary traditions and cooking techniques to Thailand. Rice is a staple in both Chinese and Thai cuisine, and the concept of stir-frying ingredients with cooked rice was adapted by the Thai people.
Originally, fried rice in Thailand was made with leftover rice and various ingredients like vegetables, meat, and seafood. The ingredients used were typically based on what was available locally, making it a versatile and adaptable dish. Over the years, variations of Thai fried rice have emerged, with regional differences in ingredients and flavors.
One key factor that distinguishes Thai fried rice from Chinese fried rice is the use of Thai seasonings and condiments, such as fish sauce, soy sauce, oyster sauce, and Thai chili peppers. These ingredients give Thai fried rice its signature tangy, salty, and spicy flavors.
Thai fried rice has become a popular street food and is widely enjoyed in homes and restaurants throughout Thailand. It is often served alongside other dishes, such as Thai curries, soups, or stir-fried vegetables, creating a balanced and satisfying meal.
Today, Thai fried rice has gained international popularity and is a staple in Thai restaurants around the world. Its enticing flavors, colorful presentation, and versatility make it a favorite among locals and tourists alike. Whether enjoyed as a standalone dish or as part of a larger Thai meal, Thai fried rice continues to delight taste buds and showcase the rich culinary heritage of Thailand.
- 6 cups of cooked jasmine rice
- 2 cups of diced chicken or shrimp
- 3 large eggs
- 5 cloves of garlic, minced
- 1 small onion, diced
- 2 cups of mixed vegetables (carrots, peas, green beans, bell peppers, etc.)
- 1/4 cup of oil
- 1/4 cup of soy sauce
- 2 tablespoons of fish sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1 teaspoon of salt
- Freshly ground black pepper
- Chopped green onions and cilantro leaves for garnish
1. Cook rice according to package instructions and set aside to cool.
2. In a small bowl, whisk together soy sauce, fish sauce, oyster sauce, sugar, and salt.
3. Beat eggs in a separate bowl and set aside.
4. In a large pan or wok, heat oil over medium-high heat.
5. Add garlic and onions and stir-fry until fragrant.
6. Add chicken or shrimp and cook until no longer pink.
7. Add mixed vegetables and stir-fry until tender.
8. Move all ingredients to the side of the pan and pour the eggs into the open space. Scramble the eggs until just cooked through.
9. Add the cooked rice to the pan and toss all ingredients together.
10. Pour the sauce mixture over the rice and stir-fry for another 2-3 minutes.
11. Season with black pepper to taste.
12. Garnish with chopped green onions and cilantro. Serve hot.
Note: Add more or less soy sauce and fish sauce to taste. You can also add other meats or seafood, or leave out the protein and make this a vegetarian dish. Adjust the amount of salt and sugar to your liking.