Khao Pad

Break up the cold day-old jasmine rice with your hands, separating every grain so that each one will fry individually and achieve the characteristic light and fluffy texture of great fried rice.

Heat a wok over maximum heat until smoking, add oil, then crack in the eggs and scramble them rapidly for twenty seconds until they form soft, fluffy curds before they can overcook.

Push the eggs aside, add garlic and onion to the wok, and stir-fry for thirty seconds until fragrant, then add the diced chicken and cook for three minutes until just white throughout.

Add all the rice at once, pressing it flat against the hot wok surface, then toss and flip vigorously for three minutes, allowing some grains to char slightly against the screaming hot metal.

Season with fish sauce, soy sauce, and sugar, continuing to toss the rice to distribute the seasoning evenly, cooking for one more minute until every grain glistens with a savory coating.

Transfer to plates molded into a dome shape using a bowl, then arrange tomato wedges, cucumber slices, lime wedges, and a sprig of cilantro around the rice for a classic Thai presentation.