Thai Egg Fried Rice
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.
  • CourseThai Recipes
  • CuisineThai
  • 4cups Cooked jasmine rice
  • 4numbers Egg
  • 1tablespoon Garlicchopped
  • 1 1/2tablespoons Light soy sauce
  • 1 1/2teaspoons Fish sauce
  • 1/3cups Spring onionchopped
  • Black pepper powderas required
  • Saltto taste
  • 1 1/2tablespoons Oil
  1. Crack the eggs into a small bowl. Beat the eggs with a whisk until they are mixed well, season with salt and pepper.
  2. Prepare all the ingredients before start cooking.
  3. Heat 1/2 tablespoon oil in a large pan and scramble the eggs. Transfer the scrambled egg to another plate and set it aside.
  4. Heat rest of the oil in the same pan. Add garlic and saute until it starts to turn golden.
  5. Add cooked rice and sauces, mix well on high flame until combined. Add scrambled egg and stir fry for a few more seconds.
  6. Turn off heat and garnish with spring onion. Serve hot.
  7. NOTE – Cold cooked leftover rice works better for this fried rice than freshly cooked.
  8. No need to add salt to the rice as the sauces are salty. Give the fried rice a taste and add salt if needed.
  9. We used medium eggs with an average weight of 50 grams per egg.
  10. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.

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