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Thai Fried Rice with Chicken, 'Khao Pad Namprik Pao Sai Kai'

Thai Fried Rice with Chicken, 'Khao Pad Namprik Pao Sai Kai'

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.


For 4 Person(s)

Ingredients for Step 1

Ingredients for Step 2

Buy ingredients for this Recipe

Method for Thai Fried Rice with Chicken, 'Khao Pad Namprik Pao Sai Kai'

Toss chicken with tapioca flour and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

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 onion, and egg, then stir fry for just a brief minute or two. Remove from heat. Serve garnished with sliced cucumber. Enjoy!


Overall Rating (12)

4 out of 5 stars
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  • Anonymous

    Rated 4 out of 5 stars

    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

    Rated 4 out of 5 stars

    I I Love this authentic Thai fried rice. It is the best ever.

  • arthur chang

    Rated 4 out of 5 stars

    I love food form street vendors and my dream is to cook like a sidewalk chef(s). Thanks for making it happen!

  • Juan

    Rated 4 out of 5 stars

    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.

  • Michael Harpold

    Rated 4 out of 5 stars

    Having lived in Thailand for 3 & 1/2 years, north of Korat and later in Korat, I fell in love with the Thai way of life, customs, food and people. I have never been quite satisfied since I returned from Thailand in '69. After all these years, I still speak Thai, love the food and have many friends in Thailand. I love this site too and just placed an order for a new wok and the Restaurant Kit.

  • Johnny Klink

    Rated 4 out of 5 stars

    This recipe is a 10! This dish is easy and one hell of a crowd pleaser.

  • Louise

    Rated 4 out of 5 stars

    I have made this a number of times and its been a winner with everyone.The best thing about it is once you have the main flavourings you don't have to keep buying them every time & you can swap the chicken for prawns or add other vegetables.

  • Cyndee

    Rated 4 out of 5 stars

    I enjoyed Thailand and was so sorry to leave. Now, because of import foods, I can still enjoy Thailand. You guys are awesome. I love your emails.

  • lynlyn

    Rated 4 out of 5 stars

    i like soo much tai food...

  • Mary F.

    Rated 5 out of 5 stars

    Excellent recipe, all away around. Adding all of the seasonings to the cold rice prior to cooking in the wok does make a big difference in the taste and texture. First, I added all the seasonings to the rice, and let it sit while I prepared the rest of the ingredients. By the time the rice was added to the wok, it had marinated in the seasonings, and the texture of the rice was very fluffy, not sticky or mushy. The balance of sweet, salt, and spicy was perfect! I used 1/4 of finely chopped Thai birdseye chilies, ad added about 1 tablespoon of ground dried chilies, because I like my food very hot and spicy. I used Squid brand fish sauce, and used brown sugar instead of white table sugar. [img][/img]I made a second batch, and added freshly cut pineapple with the chicken and the chilies. That was outstanding as well! The end result of this recipe was better than the restaurants! Thank you for having such great recipes and videos on your website! They are such a treasure! :)

    from Virginia, USA


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