Day 85 : Kao Pad Krapao (Thai Chicken Fried Rice)

Busy, busy with editing and getting caught up around the house and all the errands for the week.  So I needed something fairly quick and easy for tonight.  And, since we had take-out for breakfast this morning I wanted a light dinner.  I stumbled on this recipe a couple years ago, and knew it was just the thing for tonight.  It’s definitely simple, but packs a great bunch of flavor.

The one thing I can never find for this is Thai Chili Peppers, which I understand to be quite spicy.  I am ok to not have that crazy heat in my food, but if you do enjoy that, you could use whatever kind of pepper you like I guess.  I actually just throw a bit of chili sauce in mine which gives a bit of sweet heat instead.  You can also use regular basil for this dish, but if you can find the thai basil I would recommend it.  It has a nice almost minty basil flavor to it.  I add about 3/4 of a red bell pepper to mine as well for both texture and color.  In reading reviews for this recipe it seems people have made other changes such as using pork, or shrimp, green onions rather than shallots, or even pineapple, and had great success.  It’s a pretty versatile recipe.


Kao Pad Krapao (Thai Chicken Fried Rice)

Serves : 2                         Time to make : 20 minutes

Ingredients :

  • 2 cups cooked rice
  • 2 boneless skinless chicken breasts, cut up into bite sized pieces
  • 3 cloves garlic, minced
  • 2 T. olive oil
  • 1 T. thai chili pepper, minced
  • 1 T. sugar
  • 1 T. fish sauce
  • 1 T. soy sauce
  • 2 T. shallots, chopped
  • 1/3 cup thai holy basil, chopped
  • 1 T. fresh cilantro, chopped

Directions :

  1. Cook rice according to package directions.
  2. While rice cooks, heat oil in a large skillet on medium-high heat and add garlic for a minute until lightly browned.  Add chicken and peppers and cook through.
  3. When chicken is fully cooked add rice, sugar, fish sauce, and soy sauce and stir to combine.
  4. Add the shallots, basil, and cilantro and cook another minute or two.



The URI to TrackBack this entry is:

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: