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Thai Fried Rice


Khao Pad is what it is called – Thai:  khao (is rice) + pad (of or relating to being stir-fried). Mine is a colorful & aromatic Thai inspired Fried Rice. I am not claiming that this is authentic, but it is rice & it is stir fried. I did not have very many ingredients to make it authentic, but I did use some of my brilliant ideas:-D. Overall it came out pretty good.. what can go wrong with vegetables & rice anyway?

Here are a few thing which I did different:

- used coconut milk to cook the rice, only because I had been planning to cook rice with coconut milk for a very long time.

- Used Fresh Lime while stir frying, probably as a substitute for the Kaffir Lime leaves. I don’t think it was the right substitute, but it did add a tang which I liked. I could have used the zest too, but didn’t,  only becoz it occured to me right now while I am writing this post.

- Added quite few Dry Red Chili & Sesame seeds & crushed Peanuts & I do not regret. I will add more peanuts next time.

- I wish I had the Fresh Basil.. well next time….

Doesn’t look too bad, huh? The original plan was to add Tofu, but I made Tandoori Tofu on the side on popular  demand.



  1. 1 cup uncooked rice (preferably Jasmine Rice. I like Sona Masoori from the Indian Groceries too)
  2. 1/2 Cup Coconut Milk
  3. 1.5 Cups of Water
  4. 4 Tbsp oil – peanut, canola, or other high-heat oils work well
  5. 4-5 Red Dry Chili
  6. 1 Teaspoon Sesame Seeds.
  7. 1 Onion, thinly sliced
  8. 8 spring onions or scallions, finely sliced (Both the green & the white parts)
  9. 2 cloves garlic, minced
  10. 1″ Fresh ginger peeled, & very very thinly sliced
  11. 1 Lime, halved & deseeded
  12. 2 green chili (something like the Thai Bird – de-seeded if milder rice is desired)
  13. 12 -15 French Beans
  14. 1 cup mixed Bell Peppers/Capsicum, cut into strips ( I used red & yellow peppers)
  15. 2 Tablespoon Light soy sauce
  16. 2 Tablespoons Hot Sauce (more or less to taste), I used Sriracha here
  17. 1/2 cup roasted Peanuts (Roughly crushed)
  18. Salt
  19. White Pepper powdered (to taste)
  20. 2 Tablespoon Fresh Basil, Chopped ( I did not have this, so i did not use. But do use the basil for a wonderful flavor)


To cook the Jasmine rice:

Rinse the uncooked rice till it is no more cloudy.

Combine the Coconut Milk & the rinsed & drained Rice in the cooking pan.

Put the tip of your pointer finger on the rice in the pan. Add as much water (usually about 2 cups for 1 cup of rice, but mind it, this one has a little coconut milk in it), so that the water comes up till the first knuckle line of your finger.

Stir to mix rice and water. Bring it to a boil uncovered on high heat.

Turn the heat down to low  and cover the pan. Cook on low heat for 15-20 minutes. (till rice is tender but not mushy)

Remove the pan from the heat & let it sit for about another 10 minutes.

Uncover & Fluff with a fork.

Spread out the rice in a plate or flat surface & completely cool before starting to make the fried rice.

Preparing the Fried Rice:

Add oil in a wok/pan. Add the sesame seeds & the red dry chilies. Allow the oil to heat with these in the oil, as the flavor gets infused in the oil.

When the sesame seeds start to sizzle & the red dry chili turns dark, add the Onion, Garlic, Ginger & the half of the chopped scallions ( use the white parts & save the green ones for garnish). Add the green chili & the 2 lime halves.

Stir fry for about 5 – 7 minutes. When the onions slightly softens, add the pepper strips & beans. Toss quickly & stir fry at high heat for about 5 mintues.

While this is cooking, quickly whisk the hot sauce,  soy sauce & the crushed peanuts.

Add the soy sauce & the peanuts to the vegetables & toss them so that the sauce & the peanuts combine the veggies. Add the salt & the white pepper powder & toss again.

Add the rice to stir fry. Rather than moving the rice around, try scooping it from the bottom & bringing it to the top. Stir fry for 5 – 8 minutes.

Switch off the heat & add the chopped basil. Stir it together.

Garnish with the saved chopped green scallions. Serve hot with some hot chili sauce.


This was our weekday dinner, with some store bought hot sauce which is missing in the photo. Traditionally it is served with cucumber & tomato slices & spring onions. Late I am but, sending this to It’s a Vegan World : Thai, hosted by Priya of Akshayapaatram, the Vegan World Event being started by Vaishali of Holy Cow!

Thai Fried is usually done with old rice, so this is a real good meal with any left over rice.

Sending this to Red Hot Chili Peppers:


Related Posts:

Thai Eggplant Massaman Curry
Toasted Sesame & Shrimp Fried Rice
Spicy Singapore Fried Rice

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