Indulge in the opulent flavors of Khao Pad Goong, a sumptuous Thai delicacy featuring stir-fried rice, infused with aromatic garlic, tantalizing egg, and a delectable blend of oyster and nam pla sauces.

Enhanced with the exquisite essence of kaffir lime and an abundance of fiery chilies, this dish is sure to tantalize your taste buds with its luxurious flavors. When it comes to this final ingredient, do not hesitate to exercise your discerning palate and adjust the recommended quantity to your utmost satisfaction.

Crafting a delectable Thai fried rice requires a touch of finesse, but fear not, for with a handful of fundamental principles, you too can master this opulent dish. Initially, it is imperative that your wok exudes an aura of opulence, with its temperature reaching a scorching level and emanating steam.

Furthermore, all the ingredients must be at a comfortable room temperature to ensure that they do not adhere to the wok’s surface.

Behold the essence of this exquisite culinary art: the delectable sustenance glides effortlessly within the wok, not due to the copious amounts of oil employed, but rather, owing to the ceaseless, graceful motions you impart. Continuously agitate the ingredients to achieve a flawlessly uniform cooking experience.

In the lap of luxury, this exquisite dish, much like all rice dishes in Thailand, is meticulously crafted with the finest jasmine rice, a historical variety that has been cherished in the region for centuries.

Alas, this once cherished tradition has fallen out of favor in recent decades, primarily due to its exorbitant cost and the advent of sticky rice, a more economical alternative. Throughout the annals of time, the illustrious lineage of Thai fried rice has been exquisitely cultivated in the heartland of the nation.

It was a staple delicacy gracing the tables of the royal court of the Kingdom of Ayutthaya, where the culinary arrangements were heavily influenced by the aristocratic customs of India, while still showcasing the distinctive flavors of the region.

Ingredients

• 4 cups of cooked jasmine rice
• 300 g shelled prawns, keep the tail
• 2 minced onions
• 7 minced garlic cloves
• 5 chopped spring onions
• 4 eggs
• 2 tbsp. soy sauce
• 2 tbsp. oyster sauce
• A pinch of sugar
• Prik Nam Pla (Chilies in Fish Sauce )
• 5 Thai peppers, sliced
• 4 tbsp. Nam pla squid fish sauce
• 3 tbsp. combawa juice

Preparation

1. Heat two tablespoons of oil in a wok over high heat. Add the garlic and cook for fifteen seconds, stirring continuously. In the same way, sauté the onion for thirty seconds.
2. Add the prawns and cook for thirty seconds.
3. Add half of the rice and mix by turning the wok.
4. Push all the ingredients to one side of the wok, then crack the eggs. Cook for a few seconds, then mix everything together.
5. Add the rest of the rice, the soy sauce, the oyster sauce, the sugar, and the spring onion, and mix vigorously.
6. Enjoy with Prik Nam Pla sauce.