Sunrise Wok Khao Pad
Day-old jasmine rice tossed in a screaming-hot wok with garlic, egg, and a punch of fish sauce until every grain is separate, toasty, and kissed with smoky wok hei. Finished with a squeeze of lime, crispy shallots, and cooling cucumber, this is the breakfast that turns leftover rice into pure morning gold.
Ingredients
- 3 cups cooked jasmine rice (day-old, cold)
- 3 cloves garlic, minced
- 2 eggs
- 200g chicken breast or thigh, diced small
+ 13 more ingredients
Instructions
Break up the cold rice with your hands to separate all the grains. Cold, day-old rice is essential for fried rice that is not mushy.
Heat the wok over the highest heat possible until it begins to smoke. Add the vegetable oil and swirl to coat.
Add the diced chicken and stir-fry for 2-3 minutes until cooked through and lightly browned. Push to one side of the wok.
Add the garlic and onion to the cleared space and stir-fry for 30 seconds until fragrant.
Push everything to the sides and crack the eggs into the center. Scramble them roughly for about 30 seconds until just set but still moist.
Add the rice all at once and toss vigorously, breaking up any remaining clumps. Stir-fry for 2-3 minutes, pressing the rice against the hot wok to develop toasty flavor.
Season with fish sauce, soy sauce, sugar, and white pepper. Add the tomato wedges and toss everything together for another minute.
Transfer to plates, garnish with green onion, cilantro, and crispy shallots. Serve with cucumber slices, lime wedges, and the chili-fish sauce condiment.
Nutrition Estimate
Per serving • Estimated by Blinner AI