Khao Pad (Thai prawn fried rice)
Fragrant Thai fried rice with plump prawns, jasmine rice, garlic and lime — quick, saucy and perfect for a weeknight supper.
Khao pad is Thailand's answer to 'use up the leftovers' — fragrant jasmine rice tossed with garlic, prawns and a tangy squeeze of lime. It’s quick, saucy and perfect for a midweek supper.
This version uses prawns for that sweet, briny lift and relies on cold rice for the best texture. Don’t overthink it: hot wok, fast movement and a cheeky splash of fish sauce is what makes this sing.
Ingredients
- 700 g cooked jasmine rice — preferably day-old and chilled; if freshly cooked, see step 1
- 400 g raw peeled prawns — tails removed if preferred
- 2 eggs — large
- 1 brown onion — finely sliced
- 3 garlic cloves — finely chopped
- 4 spring onions — trimmed and sliced on the diagonal
- 30 ml vegetable oil
- 15 ml light soy sauce
- 30 ml fish sauce
- 5 ml caster sugar
- 0 ml ground white pepper
- 1 lime — juice for seasoning and extra wedges to serve
- 1/2 cucumber — thinly sliced for serving
- 15 g fresh coriander — roughly chopped for garnish
Equipment
- wok
- large baking tray
Instructions
If your rice is freshly cooked, spread it out on a large baking tray to cool for 30 minutes until cold and slightly dry. Cold, separate grains give the best texture.
Heat a wok over a high hob. Add half the vegetable oil (15 ml). When it is very hot but not smoking, add the raw peeled prawns and stir-fry for 2–3 minutes until just pink and curled. Transfer the prawns to a plate.
Return the wok to high heat and add the remaining oil (15 ml). Add the garlic cloves and brown onion and stir-fry for 45–60 seconds until fragrant and the onion is softened but not browned.
Push the onion and garlic to one side of the wok, crack in the eggs and quickly scramble them, stirring constantly until just set (about 30–45 seconds).
Add the chilled cooked jasmine rice to the wok. Break up any clumps with the back of your spatula and stir-fry on high heat for 3–4 minutes so the grains separate and pick up a little colour. Sprinkle over the light soy sauce, fish sauce, caster sugar and ground white pepper; toss rapidly to combine and heat through.
Return the prawns to the wok with the spring onions and roughly half the fresh coriander. Stir for 30–60 seconds until everything is piping hot and well mixed.
Taste and squeeze over the juice of half a lime (more to taste). Adjust seasoning with extra fish sauce or soy if needed. Serve immediately with cucumber slices, lime wedges and the remaining fresh coriander scattered on top.
Tips
- Day-old, chilled rice is ideal because the grains dry out slightly and separate when fried; if you must use fresh rice, spread it on a tray and cool for 30 minutes (see step 1).
- Keep your wok very hot and move the rice constantly. If the pan feels crowded, split the rice and cook in two batches to avoid steaming.
- Scramble the eggs separately against the pan side to stop them overcooking; add back to the rice at the end to keep them tender.
- Make ahead: you can prepare the rice and chop veg the day before. Cooked khao pad keeps well in the fridge for 2 days and reheats quickly in a hot pan.
- If you like more acidity, add extra lime to taste at the table rather than during cooking so you can control the balance.
Substitutions
raw peeled prawns → diced chicken breast, 400 g
Stays closelight soy sauce → tamari, same quantity (15 ml) for a gluten-free version
Stays closefish sauce → dark soy sauce plus a squeeze more lime (use 30 ml dark soy), or 30 ml vegetarian fish sauce alternative
Noticeably different
Nutrition
Per serving · estimated
- 410
- Calories
- 27 g
- Protein
- 49 g
- Carbs
- 12 g
- Fat
- 3 g
- Fibre
- 3 g
- Sugar
- 820 mg
- Sodium
FAQ
Can I make khao pad without day-old rice?
Yes — cook the rice, spread it on a large tray and chill for at least 30 minutes until cold. This firms the grains so they fry properly (see step 1).
Can I use frozen prawns?
Frozen prawns are fine if fully thawed and patted dry on kitchen paper; excess water will steam the rice so make sure they’re dry before frying.
How can I make this vegetarian?
Replace prawns with firm tofu, press and cube it, and use a vegetarian fish sauce or extra soy plus a squeeze of lime. The flavour will be good but slightly different from the seafood version.
How long will leftovers keep?
Store in an airtight container in the fridge for up to 2 days. Reheat in a hot wok or frying pan until piping hot, adding a splash of oil if needed.
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