Khao Phat Khai
(Egg Fried Rice)
By Chef Andy Ricker

Thai fried rice is a versatile dish that can be enjoyed on its own or as a side dish with other Thai dishes. It is known for its vibrant flavors, combining the savory notes of the sauces, the umami from the eggs, and the freshness of the vegetables. Today, Thai fried rice is not only popular in Thailand but also enjoyed by people around the world. It has become a staple in Thai restaurants worldwide, showcasing the rich and diverse flavors of Thai cuisine.

Recipe Egg Fried Rice 640x630


Neutral oil 2 tablespoons
Eggs 2 large
Cooked Kin Dee Khao Hom Mali Jasmine rice, preferably a day or two old 2 cups
Finely diced carrot 40 g / 1/3 cup
Kind Dee fish sauce 1 tablespoon
Kin Dee Coconut Aminos ½ teaspoon
Several dashes Thai white pepper
Green onions, trimmed and thinly sliced 15 g / 2
Pinch chopped cilantro
Sliced cucumber, Small lime wedges, Phrik Naam Plaa (Kin Dee Fish sauce with chopped fresh green Thai chilies)
Heat the oil in a wok over high heat and swirl it in the wok to coat the sides. When it smokes lightly, add the eggs and let the whites spit and bubble for 15 seconds. Flip the eggs, letting the yolks break, and cook, stirring, flipping, and breaking them up but not scrambling them, until they’re just cooked through, about 30 seconds. You want the whites and yolks to remain relatively distinct. Transfer the eggs to a plate, leaving behind as much oil as you can and keeping the heat on.
Add the rice to the wok and stir well, breaking up any clumps. Add the carrots and stir-fry (stirring, scooping, and flipping the ingredients) for 20 seconds. Add the fish sauce, coconut aminos and white pepper, stir well, then add the egg back to the wok. Stir-fry for 15 seconds, breaking up the egg as you do. Turn off the heat, stir in the green onion, and transfer to a plate. Top with the cilantro.
Serve with the cucumber, lime wedges, and phrik naam plaa.
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