Pad Kaprow Rice Recipe

Name: Thai Orchid Restaurants PAD KAPROW RICE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 tbs vegetable oil; 4 cloves garlic, minced; 2 pcs Thai bird's eye chilies, sliced thin (adjust to heat preference); 1 cup white or yellow onion, thinly sliced; 1 cup red bell pepper, thinly sliced; 2 cups broccoli florets, bite-sized; 2 tbs light soy sauce; 1 tbs oyster sauce; 1 tsp fish sauce; 1 tsp dark soy sauce (for color, optional); 1 tsp granulated sugar (or palm sugar); 2 tbs water or light vegetable stock; 4 cups cooked jasmine rice (day-old preferred) or freshly cooked and cooled; 1 cup fresh holy basil (or Thai sweet basil), leaves whole or lightly torn; 2 stalks spring onion/green onion, sliced on a bias; 1 tsp ground white pepper or black pepper; 2 pcs lime wedges (optional, to serve)

Inspired by Thai Orchid Restaurant

Time25m

Serves4

Basil, broccoli, onion, red pepper, Thai chili, garlic

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Ingredients

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Stir-fry base

2 tbs Tuscany sunflower oil

4 cloves Garlic, minced

2 pcs Thai bird's eye chilies, sliced thin (adjust to heat preference)

1 cup white or yellow onion, thinly sliced

1 cup red bell pepper, thinly sliced

2 cups broccoli florets, bite-sized

Sauce

2 tbs light soy sauce

1 tbs oyster sauce

1 tsp Fish sauce

1 tsp dark soy sauce (for color, optional)

1 tsp granulated sugar (or palm sugar)

2 tbs water or light vegetable stock

Protein & finishing

4 cups cooked jasmine rice (day-old preferred) or freshly cooked and cooled

1 cup fresh holy basil (or Thai sweet basil), leaves whole or lightly torn

2 stalks spring onion/green onion, sliced on a bias

1 tsp ground white pepper or black pepper

2 pcs lime wedges (optional, to serve)

Method

Prep

Prepare ingredients

Thaw or steam broccoli until just tender (about 2–3 minutes in boiling water), then drain and set aside. Mince garlic, thinly slice Thai chilies, slice onion and red pepper, and slice green onions. If using day-old rice, break up any clumps so grains are loose.

Make sauce

In a small bowl, whisk together light soy sauce, oyster sauce, fish sauce, dark soy sauce (if using), sugar, and water or stock until sugar dissolves. Set aside.

Stir-fry

Heat wok

Place a wok or large skillet over high heat until very hot. Add vegetable oil and swirl to coat.

Add minced garlic and sliced Thai chilies to the hot oil. Stir-fry for about 15–30 seconds until fragrant and garlic is just turning golden, taking care not to burn.

Add sliced onion and red bell pepper. Stir-fry 1–2 minutes until onions become translucent and peppers begin to soften.

Add the pre-steamed broccoli florets and continue to stir-fry for another 1 minute to heat through and combine with aromatics.

Push vegetables to the side of the wok to create space in the center. If you prefer, add a touch more oil. Add the cooked jasmine rice to the center, then toss and break up clumps, mixing rice with the vegetables. Stir-fry for 1–2 minutes so rice gets hot and starts to pick up flavor.

Pour the prepared sauce evenly over the rice and vegetables. Stir and toss continuously for 1–2 minutes until sauce is evenly distributed and rice has absorbed the flavors. Taste and adjust seasoning: add a pinch more sugar, a dash of fish sauce, or a splash of soy if needed.

Turn off the heat and immediately add the basil leaves and sliced green onions. Toss quickly so the residual heat wilts the basil but preserves its bright aroma (about 20–30 seconds).

Finish with ground white or black pepper, toss once more, and transfer to a serving plate. Serve hot with lime wedges on the side.