Khao pad

Ingredients

• 700 g cold cooked jasmine rice
• 350 g peeled raw shrimp or chicken breast
• 3 pieces eggs
• 1 piece yellow onion
• 2 cloves garlic
• 2 pieces ripe tomatoes
• 0.5 pieces cucumber
• 1 piece lime
• 2 sprigs scallion
• 0.25 bunches fresh cilantro
• 3 tbsp neutral cooking oil
• 3 tbsp fish sauce
• 1 tsp light cane sugar
• 1 pinch ground white pepper
• to taste fresh chili

Method

1. Break up the cold rice with your fingers or a spatula until there are almost no dense clumps left; keep it within reach before turning on the heat.
2. Thinly slice the onion, mince the garlic, cut the tomatoes into wedges, slice the cucumber into rounds, and slice the scallion; keep each element separate so you can cook quickly.
3. Heat a wok or a large skillet over high heat with the neutral oil until fluid and slightly glossy, without smoking heavily.
4. Sear the shrimp or chicken with the onion until the protein loses its raw appearance and the onion starts to brown on the edges, about 3 to 4 min.
5. Add the garlic, stir briskly until fragrant without browning, then push the contents of the pan to the side.
6. Pour the beaten eggs into the empty space and scramble them gently until they form large curds that are still soft and glossy.
7. Add the cold rice, then stir-fry over high heat, breaking up any remaining clumps with the spatula until the grains are hot, separated, and slightly lustrous.
8. Season with the fish sauce, sugar, and white pepper, then toss until the rice is evenly coated and a salty, caramelized aroma rises from the wok.
9. Add the tomatoes and scallion, stir-fry briefly to warm them without letting them break down; the rice should remain dry and the tomatoes still juicy.
10. Serve immediately with cucumber, cilantro, fresh chili if desired, and a squeeze of lime at the last moment.

Nutrition

Per serving

Energy

502.8 kcal

Protein

32.1 g

Carbohydrate

56.64 g

Fat

15.97 g

Fibre

2.39 g

Calcium

18.96 mg

Iron

0.14 mg

Magnesium

7.64 mg