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.
Ingredients
For 4 Person(s)
Ingredients for Step 1
- 1/2 Pound Chicken, Thinly Sliced
- 1 Tablespoon Tapioca Flour
- 1 Tablespoon Golden Mountain Sauce
Ingredients for Step 2
- 2 Eggs, Lightly Beaten, with a pinch of salt
- 1 Tablespoon Finely Chopped Garlic
- 5 Tablespoons Vegetable Oil
- 1/2 Onion Coarsely Sliced
- 1/4 Cup Sliced Fresh Serano or Thai chile peppers (seeds removed)
- 6 Cups Cooked Jasmine Rice (made the day before, left at room temp in rice cooker works best)
- 1 Tablespoon Golden Mountain Sauce
- 2 Tablespoons Fish Sauce
- 1 1/2 Tablespoon Roasted Chile Paste (namprik pao)
- 1/2 Teaspoon Salt
- 1 Tablespoon Lime Juice
- 1 1/2 Teaspoons Sugar
- 1/2 Teaspoon Thai Pepper Powder
- 1/2 Cup Broccoli, Cut Into Small Florets
- 1 Tomato, Cut into Wedges
- 2 Tablespoons Green Onion, chopped
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!
Fried rice with chicken khao pad namprik pao sai kai
Cooking the egg
Frying chicken
Rice with seasonings before frying
Gently mix it up
Street Vendor Videos
Reviews
Comments (12)
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Anonymous
PermalinkThank 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!!!!
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arthur chang
PermalinkI love food form street vendors and my dream is to cook like a sidewalk chef(s). Thanks for making it happen!
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Juan
PermalinkThis 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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Michael Harpold
PermalinkHaving 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.
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Louise
PermalinkI 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.
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Cyndee
PermalinkI 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.
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Mary F.
PermalinkExcellent 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]https://www.flickr.com/photos/139972456@N06/25325116087/in/dateposted/[/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!
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