Fried Rice - Kow Pad 
There are a few varieties of Fried Rice across Asia; Thai fried rice starts goes in a much different direction than most. In Thailand, Fried Rice is a good lunch dish, served with cucumber and a wedge of lime. The most popular fried rice is crab fried rice. But for me, fried rice is a good way to clean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I use everything - bacon, canned crab, ham, tofu hot dogs - your name it. Any vegetables will do too. Have fun!
Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.
Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime. The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.
2 Servings
| 3 | tablespoon | vegetable oil | |
| 1 | tomato, thinly sliced | ||
| 2 | teaspoons | soy sauce - mushroom | |
| pinch | ground pepper | ||
| 1 | teaspoons | fish sauce | |
| 1 | cup | cooked rice | |
| 3 | Thai chili pepper | Optional | |
| 1/3 | cup | pork | Optional |
| 1/2 | onion, chopped | Optional | |
| 1 | lime | Optional | |
| 1 | green onion | Optional | |
| 2 | cloves | garlic, minced | Optional |
| 2 | eggs | Optional |
Tips and substitutions
Making great fried rice requires a number of tricks:
- A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.
- High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant.
- Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete.
- Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.
Making great fried rice requires a number of tricks:
- A wok - it is the best tool for fried rice. If you don't, it can be tricky but still manageable.
- High heat - you want your pan as hot as possible. That's why it frequently tastes so much better at a restaurant.
- Dry rice - Making your rice a little drier than normal or using day-old rice keeps the rice from clumping together and turning into wok-concrete.
- Ground black or white pepper and lime - You'll be surprised how much flavor the ground pepper and lime can bring to fried rice.
Some people like to add a fried egg on top of the fried rice. If you do, add 2 teaspoons of oil, crack the egg and fry until the egg white is crispy. Put the egg on top of fried rice.
Serve hot with a 1/4 wedge of lime and whole green onion.
Learn more about this and other similarly prepared Fried Rice (Kow Pud) recipes
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