A quick weeknight dish from Bangkok's street stalls, khao pad is made by stir-frying rice that was cooked and cooled a day earlier over high heat in a wok. Using freshly cooked hot rice leads to a mushy result, so leftover rice is ideal for this dish. Fresh chili and basil give it its distinctly Thai character.
Break up the cold rice, which was cooked and chilled the day before, with a fork; cold, separated rice stir-fries without clumping.
In a wok with a little oil, sauté the garlic then add the diced chicken breast, cooking for 5 minutes until it changes colour.
Add the rice, soy sauce and fish sauce, and stir-fry over high heat for 5 minutes.
Push the mixture to one side, crack the egg into the empty space, scramble it and mix it through the rice. Stir in the chopped chili and basil, remove from the heat and serve with lime.
Break up the rice with a fork before adding it; clumped rice won't stir-fry evenly. Allergens: contains egg, soy and fish (fish sauce).
Elimde iki günlük soğuk pirinç vardı, tam da bu tarif için idealmiş; taze pişmiş pirinçle denediğimde çorbamsı bir kıvam almıştı ama soğuk pirinçle tane tane çıktı. Acı biberi azalttım çünkü çocuğum da yiyecekti.
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