Spicy Thai Basil Egg Fried Rice (Khao Pad)

Thai Fried Rice (Khao Phat) has a flavor radically different from that of common fried rice, mostly due to the use of jasmine rice and it has various additions not found in Chinese versions. In Thailand 🇹🇭 it’s named as khao pad. 

Khao phat (pronounced COW-pat), is a classic dish in Thai cuisine whose name literally translates to ‘stir-fried rice’.

It is usually served with sliced cucumber. The crunch is the perfect complement to the creamy rice. n this dish, a spicy sauce made of Thai Chilli, fish sauce and chopped garlic. Thai fried rice is typical of central Thai Cuisine. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic, and sometimes tomatoes. 

This widespread dish has many regional variants. Examples are coconut fried rice, pineapple fried rice, and basil fried rice.

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, veggies, seafood or meat. It is often eaten by itself or as an accompaniment to another dish. 

Fried rice is a popular component of East Asian, Southeastern Asia and certain Southern Asia cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations.

Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese Fried Rice.




Ingredients

Jasmine Rice /Cooked Rice - 2 Cups

Basil Leaves 1 Cup

Eggs - 6

Peeled Garlic -6

Bird’s Eye Chilli - 6

Salt to taste

Sliced Onion - 1 ( big)

Oil - 2 tbsp

Oyster Sauce - 1/4 cup

Soya Sauce - 1 tsp

Fish Sauce  - 2 tsp 

Brown Sugar - 1 tsp 

Method

Use a mortar and pestle to pound the garlic, birds’ eye chillies and salt to a rough paste. Set aside for later.

Make a stir-fry sauce by combining the oyster sauce, soy sauce, fish sauce and sugar in a small bowl. Set aside for later.

Heat the vegetable oil in a wok or frying pan over high heat. Add the onion and cook for 30 seconds.

Then add the garlic chilli paste and cook for another 30 seconds.

Add the rice and the stir-fry sauce and stir-fry until well combined and the rice is evenly coloured. Now toss through the holy basil and remove from the heat.

Serve with a crispy fried egg, cucumber.

- Subathra Narayanan -