Khao Pad (Thai Fried Rice)

To make the perfect Thai fried rice with prawns, start by washing your Basmati or Jasmine rice until the water runs clear. This helps achieve fluffier rice. Cook the rice until just al dente, then sauté aromatics like lemongrass, garlic, and ginger in vegetable oil before adding the cooked rice and prawns. Finish by steaming the prawns in the residual heat for a tender texture.

If you don't have Vennamei prawns, you can substitute them with chicken, tofu, or any other seafood like shrimp or scallops. For the vegetables, feel free to use bell peppers, peas, or carrots instead of shiitake mushrooms. If you can't find kaffir lime leaves, you can use lime zest for a similar flavor.

Yes, you can easily make Khao Pad vegan or vegetarian by omitting the prawns and using tofu or tempeh as a protein source. Additionally, ensure that the soy sauce you use is vegan-friendly, and you can add more vegetables like bell peppers and snap peas for added flavor and nutrition.

To store leftover Khao Pad, let it cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days. When reheating, add a splash of water to help steam the rice and prevent it from drying out.

Khao Pad pairs wonderfully with a variety of dishes. Consider serving it alongside Thai green curry, a fresh papaya salad, or spring rolls for a complete meal. You can also enjoy it with a side of sweet chili sauce for an extra kick!