55min 4 ppl
Khao Pad Gai
22 minutes
4 people
Medium31–60 min or 7–12 steps
22 min · 7 steps
Medium: 31–60 min or 7–12 steps
490 kcalper person
Protein 23g
Carbs 48g
Fats 23g
About this dish
Day-old jasmine rice tossed hard and fast in a hot wok with chicken, egg and garlic, seasoned simply with soy and fish sauce and served with lime.
Allergy Info
Gluten, Eggs, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Onionfinely diced1
- Garlic clovesfinely chopped3 cloves
- Spring onionssliced3
- Limescut into wedges, to serve1
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into small pieces300 g
Dairy & Eggs
- Eggslightly beaten2
Dried Goods
- Jasmine ricecooked and cooled, preferably a day ahead600 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Fish sauce1 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
- Meat thermometer
Method
1
Cut the chicken into small pieces, finely dice the onion and chop the garlic.
Approx. 5 minutes
2
Heat 1 tablespoon of the vegetable oil in a wok over high heat and stir-fry the chicken for 6 minutes until browned and cooked through, checking the thickest piece reads 74°C on a meat thermometer. Remove and set aside.
Approx. 6 minutes
3
Heat the remaining oil in the same wok and fry the onion and garlic for 2 minutes until fragrant.
Approx. 2 minutes
4
Push to one side, pour in the beaten eggs and scramble for 1 minute until just set.
Approx. 1 minute
5
Add the cooked rice, breaking up any clumps, and toss for 4 minutes until heated through.
Approx. 4 minutes
6
Return the chicken to the wok, add the light soy sauce, fish sauce and white pepper, and toss for 2 minutes until evenly coated.
Approx. 2 minutes
7
Stir through the spring onions and serve with lime wedges.
Approx. 2 minutes
