Khao Pad Gai

Glistening rice grains tossed in a hot wok, coated in a savory brown sauce. The aroma of fried garlic mingles with the depth of fish sauce and a hint of caramel from brown sugar.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 1184
• Protein: 51 g
• Carbs: 168 g
• Fat: 31 g

Ingredients

• 800 g Thai or basmati rice ( cooked and cold from the day before )
• 500 g Chicken cutlet ( thinly sliced )
• 4 piece Egg ( whole )
• 4 piece Garlic ( minced )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp soy sauce
• 2 tbsp fish sauce
• 2 tsp Brown sugar
• 6 tbsp Peanut oil
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( in wedges )
• 1 piece Cucumber ( sliced )
• 2 piece Thai chili optional ( sliced )
• 2 tbsp Dark soy sauce

Instructions

1. Preparation of ingredients

   Slice the chicken into thin strips. Finely mince the garlic. Slice the spring onions, separating the white and green parts. Slice the cucumber into rounds for garnish.

2. Searing the chicken

   Heat the peanut oil in a smoking wok. Add the garlic and the white parts of the spring onions. Once the garlic turns golden, add the chicken. Sear over high heat until the meat is opaque.

3. Stir-frying the rice

   Add the cold rice. Press with a spatula to break up any clumps. Pour in the soy sauce, dark soy sauce, fish sauce, and sugar. Stir-fry vigorously so every grain is well coated.

4. Incorporating the eggs

   Push the rice to one side of the wok. Crack the eggs into the empty space. Scramble them quickly. When they start to set, mix them with the rice.

5. Finishing and plating

   Add the green parts of the spring onions and the sliced chili. Give it a final toss. Serve with cucumber slices and a lime wedge for acidity.

Chef's tips

• Always use day-old, cold rice, otherwise it will turn into mush.
• The wok must be searing hot: the rice should 'jump' and fry, not boil in the sauce.

Storage

Keep refrigerated for up to 2 days. Reheat in a pan with a splash of water to restore the rice's texture.