Ingredients:
- cups cold, cooked day-old Jasmine Rice
- large Eggs, lightly beaten
- oz Peeled prawns (or chicken/tofu)
- cloves Garlic, finely minced
- small Shallot, thinly sliced
- /2 cup Yellow Onion, small dice
- cup Chinese Broccoli (Gai Lan) or Green Beans, chopped
- Tbsp Vegetable or Peanut Oil
- 1/2 Tbsp Fish Sauce
- tsp Light/Thin Soy Sauce
- tsp Palm Sugar (or granulated sugar)
- /2 tsp White Pepper, freshly ground
- /4 cup Fresh Cilantro, roughly chopped
- stalks Scallions (green parts only), thinly sliced on a bias
- Fresh Lime Wedges
- /2 cup Sliced Cucumber (for serving)
- /2 cup Sliced Tomatoes (for serving)
Instructions:
- Mise en Place & Sauce Prep: Prepare all vegetables, protein, and mince garlic. Mix the Fish Sauce, Soy Sauce, Palm Sugar, and White Pepper in a small bowl until the sugar is mostly dissolved. Set everything within arm's reach of the stove.
- Sear the Protein: Heat 1 Tbsp of oil in the wok over high heat until shimmering. Quickly cook the protein until just done. Remove immediately from the wok and set aside.
- Scramble the Eggs: Add another 1 Tbsp of oil to the hot wok. Pour in the beaten eggs. Let them set for a few seconds, then quickly scramble them into small pieces. Push the eggs to one side of the wok.
- Aromatics & Veg: Add the remaining 1 Tbsp of oil (if needed) to the cleared part of the wok. Add the minced garlic and shallots; stir-fry rapidly (about 15 seconds) until fragrant—do not burn! Add the diced onion and harder vegetables (like broccoli stems). Stir-fry for 1 minute.
- Introduce the Rice: Turn the heat down slightly to medium-high. Add the cold rice to the wok. Break up any clumps with your spatula, pressing the rice against the hot surface to toast it slightly. Toss continuously for 2–3 minutes until the rice is hot and glistening.
- Sauce & Final Toss: Push the rice mixture to the sides of the wok, creating a well in the centre. Pour the prepared sauce mixture into the well and let it bubble for 5 seconds, then immediately toss everything together vigorously until the rice grains are evenly coated and slightly browned.
- Reintroduce & Finish: Return the cooked protein and the scrambled eggs to the wok. Add the softer greens (like broccoli florets). Toss for one final minute to heat everything through.
- Serve: Turn off the heat. Stir in half of the sliced scallions. Immediately transfer the Khao Pad onto serving plates. Garnish heavily with fresh cilantro, the remaining scallions, a side of crisp cucumber and tomato slices, and serve with generous lime wedges for squeezing over the top.