Khao Pad Gai
Ingredients
- 800 gThai or basmati rice (cooked and cold from the day before)
- 500 gChicken cutlet (thinly sliced)
- 4 pcEgg (whole)
- 4 pcGarlic (minced)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (sliced)
- 2 tbspsoy sauce
- 2 tbspfish sauce
- 2 tspBrown sugar
- 6 tbspPeanut oil
- 2 pcCitrus aurantiifolia (Christm.) Swingle. (in wedges)
- 1 pcCucumber (sliced)
- 2 pcThai chili (sliced)
- 2 tbspDark soy sauce
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep refrigerated for up to 2 days. Reheat in a pan with a splash of water to restore the rice's texture.
