Khao Pad (Thai One‑Pan Chicken Fried Rice)

Ingredients

Contains gluten, egg, fish, soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   If your rice is freshly cooked, spread it on a baking sheet or tray to cool and dry until no longer hot, at least 30 minutes; otherwise use day‑old chilled rice.

   30 min
2. 2

   Heat a large wok or heavy skillet over high heat until very hot (about 1 minute).

3. 3

   Add 1 tablespoon oil, then add the diced chicken and stir‑fry until cooked through and edges are lightly browned.

   6 min
4. 4

   Push the chicken to the side of the pan or transfer quickly to a plate to free space in the pan.

5. 5

   Add 1 tablespoon oil to the empty space in the pan, then add the sliced onion, diced carrot and the white parts of the scallions and stir‑fry until the onion softens.

   3 min
6. 6

   Stir in the minced garlic and optional sliced chilies and cook, stirring, until fragrant (about 30 seconds).

7. 7

   Move the vegetables to the side of the pan, add the remaining 1 tablespoon oil into that cleared space and crack in the eggs; scramble quickly until just set.

   2 min
8. 8

   Add the chilled rice and the cooked chicken back to the pan; break up any clumps and toss everything to combine.

9. 9

   Pour the fish sauce, soy sauce, palm sugar and white pepper over the rice (add optional oyster sauce now if using) and stir‑fry, tossing constantly so the seasoning distributes and the rice gets a little toasted.

   3 min
10. 10

    Stir in the thawed peas and the green parts of the scallions and cook just until peas are warmed through.

    1 min
11. 11

    Taste and adjust seasoning with a little more fish sauce or soy sauce if needed, remove from heat, stir in chopped cilantro, and serve immediately with lime wedges.