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The Everyday Khao Pad (Authentic Thai Fried Rice)

The ultimate dairy-free, high-protein breakfast or quick dinner. By using cold, day-old rice straight from your rice cooker, you achieve perfectly separated, flavor-packed grains with zero mushiness.
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Cuisine: Thaï
Ingredients Method

Ingrédients
  

  • 4 cups Cooked Jasmine rice cold, day-old
  • 2 tbsp ​Neutral oil (peanut or avocado)
  • 3 ​Garlic cloves finely minced
  • 2 ​Large eggs
  • 1.5 tbsp ​Light soy sauce
  • 1 tbsp Vegan oyster sauce mushroom stir-fry sauce
  • 2 stalks Scallions green parts only, chopped
  • White pepper a pinch
Optional
  • Lime wedges and cucumber slices for serving

Method
 

  1. ​The Prep: Take your cooked rice out of the fridge and break up any large clumps with wet hands. Have all your ingredients measured and within reach next to the stove (stir-frying happens in seconds).
  2. The Base: Heat a large wok or a wide, heavy-bottomed pan over high heat until it smokes slightly. Add the oil and the minced garlic, stirring constantly for 15 seconds until fragrant but not brown.
  3. The Scramble: Push the garlic to one side of the pan. Crack the eggs directly into the empty space and scramble them quickly with your spatula until just set.
  4. The Fry: Add the cold rice into the wok. Toss everything together vigorously, breaking up the eggs. Spread the rice out across the surface of the pan and let it sit undisturbed for 15 seconds to develop a slight "wok hei" (charred flavor).
  5. The Seasoning: Pour the soy sauce and vegan oyster sauce around the edges of the wok (not directly on the rice) so it caramelizes instantly. Toss the rice to coat evenly.
  6. ​The Finish: Turn off the heat. Stir in the white pepper and chopped scallions. Serve immediately with a squeeze of fresh lime juice.
    7. Chef's Tip: The Cold Rice Rule
    ​Never use freshly cooked, warm rice for fried rice. Warm rice holds too much moisture and will immediately turn into a gummy paste when hitting the hot pan. Always use rice that has been chilled uncovered in the fridge overnight. The dry exterior of the cold grains absorbs the sauces perfectly while remaining separate and fluffy.