Khao Phad (Thai Fried Rice)

Thai fried rice reflects the same Chinese wok influence as pad see ew and pad Thai — the technique is pan-Asian, the seasoning is Thai. The fish sauce instead of soy sauce and the addition of Thai fish sauce at the table distinguish it immediately from Chinese, Indonesian, or Japanese fried rice.

Day-old jasmine rice stir-fried in a very hot wok with egg, aromatics, protein, and seasoning — each grain separate, slightly charred, and infused with the wok's smoky heat. Khao phad (fried rice) requires day-old rice because fresh rice contains too much moisture — it steams in the wok rather than frying. The overnight rest in the refrigerator produces the dry, firm grain that survives wok contact without clumping.

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