Thai Fried Rice

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25 min Serves 2

Penn’s Thai Fried Rice · Khao Pad

Thai fried rice is another of those holiday dishes, eaten as a main course in Thai cooking it is an excellent way to use up all sorts of vegetables and rice from the day before.


  • 100g Thai Gold rice, cooked
  • 200g meat, chopped and sliced
  • 2 cloves garlic, chopped
  • 2 eggs, lightly beaten
  • 1 medium onion, chopped
  • 1 sliced tomato
  • 2 tablespoons oil
  • 1 teaspoon Thai Gold Oyster Sauce
  • 1 teaspoon Thai Gold Fish Sauce
  • 1 teaspoon Thai Gold Light Soy Sauce


  1. Heat your pan / wok and oil up to stir-fry temperature (hot)
  2. Add the garlic and cook till golden.
  3. Add the meet and stir-fry for a couple of minutes.
  4. Add the eggs and stir-fry quickly for a few seconds, then add the onion and tomato and stir-fry for a couple of minutes
  5. Add the rice and stir-fry for a couple of minutes
  6. Add the fish sauce, oyster sauce, light soy sauce and sugar
  7. Stir-fry till golden and serve piping hot


  • Tip: Not hot at all, this dish is served in Thailand with a side dipping dish of Nam Phrik Nam Plaa, consisting of light soy sauce, fish sauce and hot chilies allowing the diner to decide.
  • Variation: You can try this with seafood or tofu. Add at step 5 for a little less time in the pan.
  • You'll need: Medium-big size pan or wok.