kao-pad-or-thai-style-fried-rice-3943.jpg

Kao Pad or Thai-Style Fried Rice

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by: LJ's Kitchen






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...




ingredients

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serves: 4

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)

Nutrition Facts
Kao Pad or Thai-Style Fried Rice

Servings Per Recipe: 4

Amount per Serving

Calories: 290

  • 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
VIEW DETAILED NUTRITION

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preparation

kao-pad-or-thai-style-fried-rice-3943.jpg 1.  Rub a little salt onto the carrot and potato. Steam them separately. Leave aside to cool.

2.  Heat half the oil in a frying pan on medium flame. Rub salt onto the beancurd and fry till golden brown. Drain and set aside.

3.  In a wok, heat the remaining oil on medium flame. Fry the onions/shallots and garlic till golden.

4.  Add the ginger paste and fry till fragrant.

5.  Now add the yellow curry paste and fry for a minute. Stir in the carrot, potato, tomato, bok choy, beancurd and tofu puffs. Cook for a minute.

6.  Tip in the rice, season with salt and stir through thoroughly to mix all ingredients. Cover and cook for 5 minutes on low flame.

7.  Stir the rice once more and turn off the heat.

8.  Top with fried shallots, fried egg (shredded) and a wedge of lime before serving.

Cooks' note:
I've used basmati rice.

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.

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