Kao Pad or Thai-Style Fried Rice
The Kao Pad or Thai-Style Fried Rice is a staple at most Thai restaurants here. But I always felt it fell short of something. So what better than to experiment in my own kitchen? This version was even special as I used the yellow curry paste I bought during my Siam Safari Four-in-One Half Day Tour while I was on a road-trip to Phuket. Visit my blog www.ljkitchen.com for more...
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1 carrot, diced
1 potato, diced
1 tomato, chopped
3 stalks of bok choy, chopped (or any leafy vegetable of choice)
3 tofu puffs, chopped (optional)
1 beancurd, diced
1 red onion or 5 shallots, chopped
2 cloves garlic, chopped
1 tbsp ginger paste
3 tbsp Thai yellow curry paste
2 cups cooked rice (long grain)*
1/4 cup oil
Salt to taste
Fried shallots (garnish, optional)
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 15.2 g
- Saturated Fat: 1.3 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 22.3 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 5.6 g
- Sugars: 3.7 g
- Protein: 5.9 g
Best to use rice that's cooked the night before as it reduces your chances of ending up with overcooked and mushy rice.
If you're using freshly cooked rice, ensure that it's completely cooled. Warm rice tends to become mushy when it's fried.