Kow Pad Dinner Recipe

Prepare rice

Use jasmine rice that was cooked ahead and thoroughly chilled (preferably refrigerated overnight) so grains are separate. If cooking fresh, use a 1:1.25 rice-to-water ratio, spread on a tray and chill briefly to cool before frying.

Prep vegetables and aromatics

Peel and dice the carrot, finely dice the yellow onion, thaw the peas and drain, and slice the green onions separating whites from greens. This ensures quick, even cooking.

Heat wok/pan

Place a large wok or heavy skillet over medium-high heat. When hot, add 1 tablespoon of vegetable oil and swirl to coat.

Scramble eggs

Add the beaten eggs to the hot oiled pan, tilt and swirl to make a thin omelet. Cook until just set (about 30–45 seconds), then transfer to a plate and roughly chop into bite-sized pieces.

Sauté aromatics and vegetables

Return the pan to medium-high heat and add remaining 2 tablespoons oil. Add the white parts of the sliced green onions and the diced onion; stir-fry 30–45 seconds until fragrant and translucent. Add diced carrot and continue stir-frying 1–2 minutes until slightly tender. Add the peas and stir 30 seconds to heat through.

Fry rice

Increase heat to high. Add the chilled rice, breaking up any clumps with a spatula or spoon so grains separate. Stir-fry, pressing and tossing the rice so it fries evenly, about 2–3 minutes.

Season rice

Push rice to one side of the wok and pour the sauce mixture (soy sauce, light soy sauce, oyster sauce, fish sauce, sugar, and black pepper) into the cleared area; let it sizzle ~5 seconds, then mix quickly through the rice so color and flavor are evenly distributed. Continue stir-frying 1–2 minutes so rice absorbs the sauces.

Combine egg and green onions

Add the scrambled egg back into the wok along with the green parts of the sliced green onions. Toss gently to combine and heat through for about 30 seconds.

Final taste and finish

Taste and adjust seasoning: add a small splash more soy or fish sauce for saltiness or a pinch more sugar if needed. Remove from heat.

Transfer Kow Pad to a serving platter or individual bowls. Garnish with cilantro leaves and crispy shallots or fried garlic if using. Serve with lime wedges on the side for squeezing over just before eating.