(Experiment 108) Khao Pad Goong

Khao (rice), pad (fried), goong (shrimp) — this is the Thai answer to the traditional Chinese egg fried rice. I find the flavor is less intense but much more complex, thanks to that classic Thai balance of fish sauce, garlic, and a squeeze of lime that Chinese fried rice just doesn’t lean on.

You can substitute the shrimp for chicken, crab, or simply more vegetables.

Print Recipe

(Experiment 108) Khao Pad Goong

Ingredients

Main

• 2 cloves garlic
• 1/2 onion and/or a couple of green onions
• 10 shrimps or chicken or extra veggies
• 2 cups rice I like Jasmine rice
• 1-3 eggs
• vegetables of your choice green/red bell pepper, bok choy, etc
• slice lime
• oil I use peanut

Sauce ( pick one)

• Option 1: 1tbsp oyster sauce + 1tbsp soy sauce
• Option 2: 1tbsp soy sauce + 2tsp fish sauce
• Option 3: 1tbsp Thai seasoning sauce + 1tbsp soy sauce

Prik nam pla sauce

• 7-8 tbsp fish sauce
• 1-5 chopped Thai pepper
• 1 garlic glove minced
• 1 tsp sugar
• Dash of lime juice
• PS: you can keep this sauce in the fridge for 10 days

Instructions

• Cook your rice. Let it cool a bit and put in a container in the fridge at least 2 hours .
Ideally to make any fried rice you want to cook your rice the day before. If you cook it and then try to fry it, it will stick.
• Prepare everything before cooking as its extremely fast : slice the onion / green onion, mince the garlic , remove peel from shrimps, cut/dice any vegetables
• Heat your wok over medium-high heat, once hot drop 1 tablespoons of oil . Dump the garlic in the pan and fry for 15 seconds then add the shrimps and cook for another 30 seconds. Give it a good stir.
• Take your cooked rice out of the fridge . You have rice for 3 or 4 portion depending how big you want them . Put half of the portion in the wok and cook for about 15 seconds while mixing

  Toss everything on one side of the pan and crack the egg(s) on the other side, let it cook a little bit then mix everything together again. At this point add the remaining portion of rice and mix everything together
  
• Let cook for 30 seconds then add sauce ( not the hot one). Stir and make sure the sauce has coated all the rice.
• Add your vegetables and onions for another 30 seconds. You don’t want to overcook them, you want them to be a bit crunchy.
• Serve and add the Prik nam pla sauce ( spicy)