Khao Pad (Thai Fried Rice)

September: National Rice Month

Rice is one of the first things that the keiki (children)of Hawaii and Asia learn how to cook.

When Highlander visited Oahu to “meet the parents” of Islander, he was asked to cook rice for the first time and help prepare the family’s meal. When measuring the grains from the cup to the cooker container, he spilled the rice all over the kitchen floor. What a way to impress his soon-to-be in-laws! But he learned how easy it is to cook rice and can confidently make it now without a mess.

For our wedding, we were gifted with a large rice cooker from Islander’s co-workers. We use it to cook big batches of rice when we host a lot of people in our home. We also have a smaller rice cooker from Islander’s college days which we still use to prepare enough rice to feed just the two of us. If we have a lot left over, we simply stir-fry it for another meal.

One of the dishes we cook is khao pad with leftover jasmine rice. This Thai-style fried rice is hearty and fragrant and is our featured post for National Rice Month.

Recipe

(Adapted from About.com Thai Food)

For the stir-fry sauce

• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons fish sauce
• 1 tablespooon lime juice
• 2 teaspoons sugar 

For the fried rice

• 2-3 cups leftover cooked rice (we recommend jasmine rice)
• 2 tablespoons oil, divided use
• 2-3 cloves garlic, finely chopped or minced
• 3-4 dried red chili peppers (optional)
• 2 eggs
• 1 cup shrimp, shelled and deveined
• ½ cup frozen peas
• 1 cup fried tofu
• 2-3 green onions, sliced
• cilantro sprigs and sliced cucumbers (optional garnish)

Directions

Cook the rice several days in advance (measure, rinse/wash and steam in the cooker). Or use leftover rice.

Prepared the stir-fry sauce by combining the soy sauce, oyster sauce, fish sauce, lime juice and sugar. Mix well and set aside. Separate any clumps of leftover rice by gently working 1 tablespoon of oil through the grains with your fingers. Heat the remaining 1 tablespoon of oil in a wok or large skillet. Stir fry the garlic for about a minute under medium-high heat. Mix in the red chili peppers, if using. Push the garlic and chili peppers to the side of the pan. Crack the eggs and scramble them. Push to the side of the pan.

Saute the shrimp until pink. Fold in the rice with the stir-fry sauce and mix well. Add the peas, tofu and green onions. Remove from the stovetop and serve hot. Garnish with cilantro sprigs and sliced cucumbers.

Notes

• Fried rice recipes are very versatile and other ingredients may be added. Substitute the shrimp for thinly sliced pork, Chinese sausage (lap cheung) or chicken pieces. Add frozen diced carrots with the frozen peas and tomato wedges to the stir-fry for more of a vegetable medley.
• Thanks to Lisa L. for the Thai silk skirt which we used as a background for our final food photo above. She got it for Islander when she was stationed in Thailand.
• Search our blog for more rice recipes.