Thai Fried Rice (Khao Pad)

BCBSIL Connect Team — Wed, 23 Sep 2026 15:29:16 GMT

Current Revision posted to Recipe Book by BCBSIL Connect Team on 9/23/2026 3:29:16 PM

Ingredients: Makes 6 servings

2 3/4 cup Jasmine Rice, cooked
2 Eggs
1 1/2 tsp Canola Oil
3 TBSP Canola Oil
3 TBSP Shallot, minced
2 TBSP Garlic, minced
1 1/2 tsp Low Sodium Soy Sauce
2 TBSP Fish Sauce
1/2 tsp White Pepper
2 TBSP Scallion, green, sliced
1/3 cup Cilantro, chopped

Directions:

Spread cooked rice in a thin layer on a sheet tray and cool. Fried rice is best with using leftover, cold rice.
Crack eggs into a bowl. Whisk eggs.
Heat 1 1/2 tsp oil in a nonstick pan on medium. Scramble eggs and break them into small pieces. Remove eggs and set aside.
Add 3 TBSP oil to the same nonstick pan. Add shallots and garlic. Cook until fragrant.
Add rice in a thin layer, being careful not to overcrowd pan.
Allow rice to cook and get crispy, only stirring every 30 seconds or so. Cook until rice is nicely fried in places and heated through.
Add soy sauce and fish sauce, toss rice. Add scrambled eggs, white pepper and scallions. Gently mix to incorporate. Garnish with fresh cilantro prior to serving.

Serving Size:
Serving size: 1/2 cup

Nutritional Information:
Per serving: 200 calories, 9 g fat, 1 g saturated fat, 100 mg sodium, 20 g carbohydrate, 0 g sugar, 1 g fiber, 4 g protein

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Vegetarian, Recipe book, Asian, Diabetes/prediabetes - Carb Conscious, General Healthy - Health Conscious, High blood pressure - Sodium Conscious, Side Dishes, Heart Disease - Heart Conscious