Thai egg fried rice is called khaw phad khi in Thai. Khaw means rice, phad means stir fry, and khi means egg. This is an easy restaurant-style egg fried rice that can be prepared in 10 minutes with cooked rice.
I used Jasmine rice to prepare this fried rice as it is commonly used in Thai cooking. This simple and flavorful fried rice is usually served with lime wedges. A squeeze of fresh lime juice takes this fried rice to the next level.
- 4 cups Cooked jasmine rice
- 4 numbers Egg
- 1 tablespoon Garlic chopped
- 1 1/2 tablespoons Light soy sauce
- 1 1/2 teaspoons Fish sauce
- 1/3 cups Spring onion chopped
- Black pepper powder as required
- Salt to taste
- 1 1/2 tablespoons Oil
- Crack the eggs into a small bowl. Beat the eggs with a whisk until they are mixed well, season with salt and pepper.
- Prepare all the ingredients before start cooking.
- Heat 1/2 tablespoon oil in a large pan and scramble the eggs. Transfer the scrambled egg to another plate and set it aside.
- Heat rest of the oil in the same pan. Add garlic and saute until it starts to turn golden.
- Add cooked rice and sauces, mix well on high flame until combined. Add scrambled egg and stir fry for a few more seconds.
- Turn off heat and garnish with spring onion. Serve hot.
- NOTE - Cold cooked leftover rice works better for this fried rice than freshly cooked.
- No need to add salt to the rice as the sauces are salty. Give the fried rice a taste and add salt if needed.
- We used medium eggs with an average weight of 50 grams per egg.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.