Kao Pad Thai Style Fried Rice Recipes

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KAO PAD (THAI-STYLE FRIED RICE)



Kao Pad (Thai-Style Fried Rice) image

Make and share this Kao Pad (Thai-Style Fried Rice) recipe from Food.com.

Provided by MsBindy

Categories     Short Grain Rice

Time 45m

Yield 4-5 serving(s)

Number Of Ingredients 12

2 1/2 cups bell peppers, cut into short strips or 2 1/2 cups bean sprouts, blanched for 5 seconds, cooled and drained
1/4 cup vegetable oil
1/2 tablespoon fresh gingerroot, minced
2 tablespoons garlic cloves, minced
6 cups cooked rice (short grain)
2 eggs, lightly beaten
1 cup fresh tomato, chopped
2 tablespoons thai sriraja chili sauce (or other hot chili paste)
2 tablespoons light soy sauce
1/2 lime, juice of
1/2 lime, cut into thin wedges
scallion, cut on diagonal

Steps:

  • Choose and prepare vegetables. Select a combination with a variety of colors.
  • In a wok, heat the oil and stir fry the ginger and garlic until golden.
  • Remove them with a slotted spoon and save for later.
  • In the same oil, stir-fry the vegetables until just cooked. Add the harder ones (like carrots) first, and the tender ones (like sprouts) last.
  • Remove the vegetables from the wok and set aside.
  • Add the rice to the wok and heat thoroughly.
  • With your stirring spoon, make a hole in the center of the rice, down to the wok and put in the eggs.
  • Stir until they are pretty well set before you mix them into the rice. The more you cook the eggs before stirring them into the rice, the drier the dish will be.
  • Add the tomatoes, the reserved ginger and garlic and the stir-fried vegetables.
  • Finally, mix in the chili sauce, soy sauce and lime juice.
  • For serving, top each serving with thin slices of scallions. Put thin slices of lime on the side.

THAI FRIED RICE - KAO PAD



Thai Fried Rice - Kao Pad image

A spicy cousin to the Chinese classic. You can throw in some peanuts for added crunch if you wish. :)

Provided by PalatablePastime

Categories     Pork

Time 27m

Yield 6 serving(s)

Number Of Ingredients 15

4 tablespoons vegetable oil
2 eggs, lightly beaten
1 onion, finely chopped
1 1/2 teaspoons minced garlic
1 lb boneless pork loin, cut into julienne strips
1/2 lb shrimp, cleaned and deveined
1 (6 1/2 ounce) can lump crabmeat, flaked
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons fish sauce
4 Thai red chili peppers, minced
2 tablespoons ketchup
4 cups cold cooked rice
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro

Steps:

  • Heat 2 tbsp.oil in wok and stir-fry the eggs, scrambling them.
  • Remove from wok and set aside.
  • In same wok, heat remaining oil and fry onion and garlic until tender; add pork, salt, pepper, fish sauce, chilies, and ketchup.
  • Stir-fry for 2-4 minutes, or until pork looks done.
  • Add shrimp and crab and continue stir-frying for another 3 minutes; add egg and rice.
  • Cook, stirring well, for another 2 minutes; fold in green onion and cilantro just before serving.

THAI SHRIMP FRIED RICE (KAO PAD GOONG)



Thai Shrimp Fried Rice (Kao Pad Goong) image

Who doesn't love fried rice? Seasoned rice mixed with veggies, egg, and shrimp-it's a complete and satisfying one-dish meal! I enjoyed this rendition which was heavy on the garlic and scallion and seasoned with fish sauce and soy sauce. Serve with sliced cucumber, halved cherry tomatoes, and lime wedges, and garnish with thinly sliced scallions. .

Provided by TheOtherJuliaGulia

Categories     Fried Rice

Time 35m

Yield 4

Number Of Ingredients 11

1 ½ tablespoons oyster sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon light brown sugar
3 tablespoons canola oil, divided
1 pound uncooked medium shrimp, peeled and deveined
½ cup chopped green onions, divided
2 tablespoons minced garlic, divided
1 (10 ounce) package frozen mixed vegetables
2 large eggs, beaten
3 cups day-old cooked white rice

Steps:

  • Stir together oyster sauce, fish sauce, soy sauce, and brown sugar in a small bowl. Set aside.
  • Heat 1/2 tablespoon oil in a large cast iron skillet or wok over medium heat. Add shrimp, 1/4 cup green onions, and 1 tablespoon garlic. Cook, stirring constantly, until shrimp are firm and opaque, 3 to 4 minutes. Transfer to a bowl.
  • Without cleaning the skillet, add another 1/2 tablespoon oil over medium heat. Add remaining 1/4 cup green onions, remaining 1 tablespoon garlic, and mixed vegetables. Cook, stirring often, until vegetables are tender, about 4 minutes. Push to the side of the skillet and add another 1 tablespoon oil to the center. Add beaten egg and let sit for 20 seconds; then stir gently until large curds form, about 1 minute. Stir cooked eggs and vegetables together.
  • Increase heat to medium-high and add remaining 1 tablespoon oil. Stir in cooked rice and reserved sauce; flatten rice in skillet. Cook, flipping and turning occasionally, until rice is brown and crispy in some spots, about 5 minutes. Remove from heat and stir in cooked shrimp.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 48.5 g, Cholesterol 265.6 mg, Fat 14.7 g, Fiber 3.7 g, Protein 28 g, SaturatedFat 2 g, Sodium 811.1 mg, Sugar 4.1 g

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