Cooking in

Vancouver Island

Nearest city · Nanaimo Change

Thai · Thailand

Thai Fried Rice

Khao phat (Thai fried rice) uses jasmine rice (not sticky), fish sauce instead of soy sauce, and Thai basil rather than spring onion. The result is fragrant, slightly herbal, and distinctly different from Chinese fried rice. The essential accompaniment: a cucumber wedge, lime wedge, and nam pla prik (fish sauce with sliced bird's eye chillies) on the side. Always topped with a fried egg.

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Serves4

Total25 min

Within reach6of 9 in Vancouver Island

Five in town · one shipped · one elsewhere in British Columbia · two not yet within reach.

How the 9 are reached

In town: 5 · garlic cloves, large eggs, thai shallots, fresh lime juice, long red chilies
Shipped to you: 1 · palm sugar
Elsewhere in British Columbia: 1 · vegetable oil
Not yet within reach: 2 · protein (shrimp, thai basil leaves

Cook

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The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

500 g

jasmine rice

day-old, chilled and broken into grains

Your own market

150 ml

vegetable oil

Elsewhere in British Columbia · Sechelt Farmers' & Artisans' Market (Sat) →

garlic cloves

minced

In town · Parksville Downtown Farmers Market · Parksville →

250 g

protein (shrimp

chicken, or pork), cut into small dice

Not yet within reach of Vancouver Island · each reach is counted

large eggs

In town · Natural Pastures Cheese · Courtenay →

150 g

mixed vegetables (carrots

peas, corn), small dice

Your own market

Thai shallots

thinly sliced

In town · Parksville Downtown Farmers Market · Parksville →

45 ml

Thai fish sauce (nam pla)

Your own market

30 ml

palm sugar

packed

Origin · IndonesiaShipped to you · Wismettac →

15 ml

fresh lime juice

In town · Parksville Downtown Farmers Market · Parksville →

long red chilies

seeded and minced

In town · Parksville Downtown Farmers Market · Parksville →

Thai basil leaves

torn

Not yet within reach of Vancouver Island · each reach is counted

25 g

roasted peanuts

crushed

Your own market

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Vancouver Island →

Each tap is counted, so the stockist sees the demand Provenance sends them.

The Method

Heat 75 ml oil in a wok over high heat until smoking; add garlic and stir-fry for 15 seconds until golden and fragrant.

Add protein and stir-fry for 2 minutes until nearly cooked; push to the side of the wok.

Crack eggs into empty space, scramble for 45 seconds, then break into small curds and toss with protein.

Add cold rice, breaking up clumps constantly, and stir-fry for 3 minutes until heated through and grains are separate.

Add mixed vegetables, shallots, and remaining 75 ml oil; toss constantly for 2 minutes.

Deglaze with fish sauce, sprinkle palm sugar over rice, add lime juice and minced chilies; toss vigorously for 1 minute until sugar dissolves and flavors coat evenly.

From the canon — Fish sauce — nam pla — is the universal salt of the Thai kitchen. Fish Sauce (Nam Pla): Selection and Use →

Fold in Thai basil off heat; serve immediately, garnished with crushed peanuts and additional Thai basil.

III

Sensory Tests

◇Where it lives or dies. The moment where Thai fried rice lives or dies is the fish sauce application — drizzle it down the side of the hot wok (not directly on the rice) so it caramelises against the metal before mixing. This caramelisation is the difference between raw fish sauce flavour and the deep, rounded fish sauce flavour of good khao phat.

Pillar IV

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The dishes this one teaches you, across the cuisines — on every recipe.

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