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Thai Fried Rice with Chicken, 'Khao Pad Namprik Pao Sai Kai' Buy ingredients for this recipe! Here is a basic fried rice commonly made by street vendors and fine restaurants alike. It's best to use day-old rice that's been cooked and sitting at room temperature (just leave it in the rice cooker for best results). We add roasted chile paste which gives a perfect, authentic flavor which is just a tad spicy. Ingredients / Method Step 11/2 lb chicken, thinly sliced Toss chicken with tapioca flour and Golden Mountain sauce, and marinade for 10 minutes or a bit longer. Ingredients / Method Step 22 eggs, lightly beaten, with a pinch of salt Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add eggs and let it cook, flip it over and with a spatula chop the egg up into smaller pieces. Transfer egg to a plate and set aside. Heat remaining oil in wok, add garlic and saute until golden brown. Add chicken and stir-fry briefly over high heat for 3-4 minutes. Add onion, chile pepper, and brocoli. Stir well. In a separate bowl, pour the next 7 ingredients onto the cooked rice. Gently add all of that to the wok, and stir it carefully to avoid smashing or breaking the rice. Throughly mix everything. Add tomato, green oinion, and egg, then stir fry for just a brief minute or two. Remove from heat. Serve garnished with sliced cucumber. Enjoy! Thai Street Vendor VideoAll of our videos can be found in our Thai Street Vendor Videos section. 
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Email This RecipeSend this recipe to yourself or a friend. CommentsTom Rea
January 6th, 2009
12:26 PM I liked this recipe especially the hint to allow the rice to cool in rice cooker. Never use hot rice. I have a hint of my own. In making fried rice I find that a somewhat dry consistency is what is wanted, therefore add the liquid ingredients in small amounts by sight. I suggest to avoid putting pre-poured ingredients into the mix. It can then get too mushy. So add liquids by sight a little at a time and work for a dry consistency. The exact measurements are not crucial to the taste, but the consistency is. Fried rice is wonderful and one way that Thai people use left over rice. So it is ok to make extra rice with meals to have this left over rice to use the next day. Thank you for your great recipes and products.
dian
March 10th, 2009
10:11 PM Aaaarrgh I'm hungry now ! Looks sooo yummy !
Anonymous
December 29th, 2009
5:49 PM Thank you thank you thank you...After recently returning from Thailand, I went through withdrawal after indulging in the wonderful flavours that only street vendors could deliver. No prizes for guessing what I'm having for dinner tonight!!!!
Anonymous
June 16th, 2010
7:45 AM I I Love this authentic Thai fried rice. It is the best ever.
arthur chang
November 25th, 2010
1:48 PM I love food form street vendors and my dream is to cook like a sidewalk chef(s). Thanks for making it happen! ÊHappy Thanksgiving!
Juan
October 2nd, 2011
12:34 AM This recipe is great! Exactly what I was looking for after visiting Tara Thai. The recipe talks about fish sauce to use, but on the image there is oyster sauce instead. So I tried oyster sauce and the taste is even better.
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