Quick to prepare and full of flavour, this Thai-style fried rice is perfect for lunch, dinner or whenever you want to recreate a restaurant-style Thai dish at home.
Looking for an easy Thai Chilli Fried Rice recipe packed with bold, authentic flavour? This Khao Pad Nam Prik Paocombines fragrant premium Hommali rice with roasted Thai chilli paste, garlic, egg and your choice of protein.
The star ingredient is Nam Prik Pao, a roasted Thai chilli paste that gives the fried rice a rich savoury flavour, gentle sweetness and smoky chilli warmth without making the dish overly spicy.
Ingredients
Serves 2–3
- 3 cups cold cooked King Farmer Premium Hommali Rice
- 2 tbsp Sun Scene Oil
- 2–3 cloves garlic, minced
- 1 small onion, sliced
- 2 eggs, lightly beaten
- 150–200 g chicken, prawns, pork or tofu
- 1½–2 tbsp Chua Hah Seng Nam Prik Pao
- 1 tbsp Cook & Lobster Gluten Free Fish Sauce
- 1–2 tsp light soy sauce
- ½ tsp sugar, or adjust to taste
- White pepper, to taste
- Optional: sliced chilli, spring onion, Chinese broccoli or green beans
How to Make Thai Chilli Fried Rice
1. Heat the wok
Place a wok over high heat and allow it to become very hot. Add the Sun Scene Oil.
2. Cook the garlic and onion
Add the minced garlic and sliced onion. Stir-fry quickly until fragrant, taking care not to burn the garlic.
3. Add your protein
Add your choice of chicken, prawns, pork or tofu and stir-fry until just cooked through.
4. Cook the eggs
Push the ingredients to one side of the wok. Add the beaten eggs to the empty side and gently scramble until just set.
5. Add the Nam Prik Pao
Add the Chua Hah Seng Nam Prik Pao and stir briefly through the ingredients. Heating the chilli paste helps release its rich roasted aroma and smoky flavour.
6. Add the rice
Add the cold cooked King Farmer Premium Hommali Rice.
Break up any clumps and toss the rice through the other ingredients until everything is well combined.
7. Season the fried rice
Add the Cook & Lobster Gluten Free Fish Sauce, light soy sauce, sugar and white pepper.
Toss everything together until the rice is evenly seasoned.
8. Stir-fry over high heat
Continue stir-frying quickly over high heat until the rice is piping hot, evenly coated and slightly smoky.
High heat helps give the fried rice that classic restaurant-style wok flavour.
9. Add vegetables
If using sliced chilli, spring onion, Chinese broccoli or green beans, add them towards the end of cooking.
Toss briefly until just cooked, then remove the wok from the heat.
How to Serve Thai Chilli Fried Rice
For a classic Thai-style meal, serve your Khao Pad Nam Prik Pao with:
- Fresh cucumber slices
- A fried egg on top
- A fresh lime wedge
- Extra Nam Prik Pao on the side
- Prik nam pla on the side
Chef Tips for the Best Fried Rice
Use cold cooked rice
Cold rice is ideal for fried rice because the grains are firmer and less likely to stick together. This helps create a light, fluffy texture rather than soft or mushy fried rice.
Use Nam Prik Pao for smoky flavour
Nam Prik Pao adds much more than chilli heat. It gives the dish a combination of smoky flavour, savoury depth and gentle sweetness.
The result is rich and flavourful without being overwhelmingly spicy.
Keep your wok hot
A very hot wok helps the ingredients cook quickly and gives the rice its slightly smoky flavour.
This is often referred to as wok hei, the characteristic flavour created when food is cooked quickly over intense heat.
Have your ingredients ready
Fried rice cooks very quickly, so prepare and measure all of your ingredients before you start cooking.
Once the wok is hot, everything comes together in just a few minutes.
Easy Thai Fried Rice at Home
This Thai Chilli Fried Rice recipe is an easy way to bring authentic Thai flavours into your kitchen.
With fragrant Hommali rice, smoky Nam Prik Pao, garlic, egg and your favourite protein, Khao Pad Nam Prik Pao is a simple but flavour-packed dish that works beautifully for both lunch and dinner.
Serve it with fresh cucumber, lime and a fried egg for a complete Thai-style meal.
