Thai fried rice

Thai fried rice (Thai: ข้าวผัด, RTGS: khao phat, pronounced [kʰâ(ː)w pʰàt]) is a variety of fried rice typical of central Thai cuisine. In Thai, khao means "rice" and phat means "of or relating to being stir-fried."

Thai fried rice
Thai fried rice, with common garnishes of cucumber, lime (for squeezing on top), tomato, and green onion served on a bed of lettuce.
Alternative nameskhao phat
TypeRice dish
CourseMain course
Place of originCentral Thailand
Associated cuisineThailand
Khao phat kaphrao mu (rice fried with holy basil and sliced pork).
Khao phat kaeng khiao wan

This dish differs from Chinese fried rice in that it is prepared with Thai jasmine rice instead of regular long-grain rice. It normally contains meat (chicken, shrimp, and crab are all common), egg, onions, garlic and sometimes tomatoes. The seasonings, which may include soy sauce, sugar, salt, possibly some chili sauce, and the ubiquitous nampla (fish sauce), are stir-fried together with the other ingredients. The dish is then plated and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion and coriander, and phrik nampla, a spicy sauce made of sliced Thai chilies, chopped garlic cloves, fish sauce, lime juice and sugar.

Variants

Thai fried rice has many variants denoted by main ingredient or region. Examples include:

  • Khao phat mu (ข้าวผัดหมู) – pork fried rice
  • Khao phat kai (ข้าวผัดไก่) – chicken fried rice[1]
  • Khao phat thale (ข้าวผัดทะเล) – seafood fried rice
  • Khao phat kung (ข้าวผัดกุ้ง) – shrimp fried rice
  • Khao phat pu (ข้าวผัดปู) – fried rice with crab meat[2]
  • Khao phat pla krapong (ข้าวผัดปลากระป๋อง) – fried rice with canned fish (usually sardines or mackerel in tomato sauce)
  • Khao phat kak mu (ข้าวผัดกากหมู) – fried rice with pork cracklings
  • Khao phat naem (ข้าวผัดแหนม) – fried rice with naem, a type of fermented pork sausage
  • Khao phat bekhon (ข้าวผัดเบคอน) – bacon fried rice
  • Khao phat khai (ข้าวผัดไข่) – egg fried rice
  • Khao phat kaphrao (ข้าวผัดกะเพรา) – basil fried rice[3]
  • Khao phat namliap (ข้าวผัดหนำเลี้ยบ) – fried rice with Chinese olives
  • Khao phat sapparot (ข้าวผัดสับปะรด) – pineapple fried rice, or a more elaborate version known as khao op sapparot (ข้าวอบสับปะรด), served inside a hollowed-out pineapple and garnished with raisins and cashew nuts[4]
  • Khao phat che (ข้าวผัดเจ) – vegetarian fried rice
  • khao phat tom yam (ข้าวผัดต้มยำ) – a type of fried rice that is adapted from tom yum soup and fried rice
  • Khao phat kaeng khiao wan (ข้าวผัดแกงเขียวหวาน) – fried rice mixed with green curry paste
  • Khao phat nam phrik long ruea (ข้าวผัดน้ำพริกลงเรือ) – fried rice mixed with nam phrik long ruea, a type of chili paste
  • Khao phat rotfai (ข้าวผัดรถไฟ; "train fried rice")[5] – fried rice mixed with either dark soy sauce or red fermented bean curd[6]
  • Khao phat amerikan (ข้าวผัดอเมริกัน; "American fried rice") uses hot dogs, fried chicken, and eggs as side dishes or mixed into fried rice with ketchup added. It was served to U.S. soldiers in Thailand during the Vietnam War, but now has become common in Thailand.[7]
  • Khao khluk kapi (ข้าวคลุกกะปิ) – fried rice mixed with shrimp paste

See also

References
  1. "Khao Phat Kai (Chicken Fried Rice) ข้าวผัดไก่". Clay's Kitchen. Retrieved 3 November 2018.
  2. "Khao Phat Pu (Crab Fried Shrimp) ข้าวผัดปู". Clay's Kitchen. Retrieved 3 November 2018.
  3. "Khao Phat Kaphrao (Stir-Fried Rice Thai Chicken with Basil) ข้าวผัดกะเพรา". Clay's Kitchen. Retrieved 3 November 2018.
  4. [http://archive.constantcontact.com/fs038/1101793297505/archive/1107223378195.html Fried Rice Secrets and Night Market
  5. "รายการ Cook's Cult ตอนที่ 11 ข้าวผัดรถไฟ จากอาหารเหลือ สู่เมนูยอดนิยม". เอ็น.พี.ริตี้ NP Rity Company Limited (in Thai). 2014-10-12. Retrieved 2018-01-01.
  6. "ข้าวผัดรถไฟ เมนูในตำนานแห่งรถไฟไทย" [Khao phat rotfai, the legendary dish of Thai railways]. Maeban (in Thai). 12 March 2019. Retrieved 3 October 2021.
  7. Daks, N.; Greeley, A. (2015). Nong's Thai Kitchen. Tuttle Publishing. p. 124. ISBN 978-1-4629-1525-5. Retrieved January 19, 2017.
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