| Ingredient |
Amount |
Calories |
| Carrots, raw |
72g |
30kcal |
| Onions |
150g |
60kcal |
| Egg raw whole |
100g |
143kcal |
| Rice white short-grain cooked |
410g |
533kcal |
| Garlic |
6g |
9kcal |
| Vegetable oil |
13.8g |
122kcal |
| Soy Sauce made from soy and wheat (Shoyu) |
32g |
17kcal |
| Sauce, oyster, ready-to-serve |
18g |
9kcal |
| Peas, green, frozen, cooked, boiled, drained, with salt |
160g |
125kcal |
| Shrimp, raw |
150g |
128kcal |
| Sauce, fish, ready-to-serve |
18g |
6kcal |
Recipe Instructions:
Ingredients:
• 2 cups cooked rice, preferably cold
• 1 cup protein of your choice (chicken, pork, shrimp), diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, diced
• 1/2 cup frozen peas
• 2 eggs, beaten
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp vegetable oil
• Green onions, chopped, for garnish
Instructions:
1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic and chopped onion. Stir-fry until fragrant and onion is translucent.
3. Add diced protein (chicken, pork, shrimp) and cook until almost done.
4. Push the protein to the side of the skillet. Pour beaten eggs into the empty space and scramble until cooked through.
5. Stir in diced carrot and frozen peas. Cook for 2-3 minutes until vegetables are tender.
6. Add cold cooked rice to the skillet. Break up any clumps and stir-fry with the other ingredients.
7. Season with soy sauce, fish sauce, and oyster sauce (if using). Mix well to combine.
8. Stir-fry for another 2-3 minutes until everything is heated through.
9. Remove from heat and garnish with chopped green onions.
10. Serve hot Khao Pad with cucumber slices or a wedge of lime on the side
