Thai
Thai Fried Rice (Khao Pad)
Day-old rice, egg and whatever protein you have — fast, savoury, and endlessly flexible.
About this recipe
Thai Fried Rice (Khao Pad) is a thai lunch for 2 that is a fast, high-heat stir-fry — have everything chopped before the wok gets hot. It’s built around egg, and it takes around 12 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 2 bowls, cold cooked rice
- 2 egg
- 3 cloves garlic
- 1/2 onion
- 1.5 tbsp soy sauce
- 1 stalk spring onion
- 1 tomato
Equipment
Method
- 1
Heat oil on high (induction 8/9). Scramble the eggs, push to one side.
~2 min
- 2
Fry garlic and onion 1 min, add cold rice and break up the clumps.
~3 min
- 3
Season with soy sauce, toss hard for 3–4 min so the rice gets a little smoky.
~4 min
- 4
Fold in tomato and spring onion; serve hot with lime if you have it.
~2 min
Smart swaps
Out of something? Try one of these.
- Garlic
- garlic powder (¼ tsp per clove) at a push.
- Soy sauce
- tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Smash each clove with the flat of your knife first — the skin slips off and it minces in seconds. How to mince garlic →
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Rinse the rice until the water runs (mostly) clear for fluffier, less gummy grains. How to wash & cook rice →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 12 min.
Storage & leftovers
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
Frequently asked
How long does Thai Fried Rice (Khao Pad) take to make? +
Around 12 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, frying pan / wok. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Garlic → garlic powder (¼ tsp per clove) at a push; Soy sauce → tamari (gluten-free) or, in a pinch, a mix of Worcestershire sauce and water; Spring onion → thinly sliced onion or chives for the finish. See the full list of smart swaps above.
Can I make Thai Fried Rice (Khao Pad) ahead of time? +
Cooked rice needs care: cool it quickly (within an hour), refrigerate in a covered container, and eat within a day — reheating it until piping hot all the way through. Don’t leave cooked rice at room temperature.
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