Main Dishes
Khao Pad Moo (Thai Pork Fried Rice)
About this dish
This Thai-style pork fried rice, known as khao pad moo, is quick, savory, and full of wok hei flavor. It's a staple of Thai street food, made with tender pork, fluffy jasmine rice, and a simple seasoning of fish sauce, oyster sauce, and garlic.
Perfect for a weeknight dinner when you're craving something comforting and satisfying.
Ingredients
UK and US measurements are both included for every recipe.
cooked jasmine rice
grain450 g
Imperial measurement: 3 cups
pork
protein150 g
Imperial measurement: 5 oz
eggs
protein2
garlic
herb4 cloves
fish sauce
seasoning2 tbsp
oyster sauce
seasoning1 tbsp
sugar
seasoning1 tsp
white pepper
spice0.5 tsp
vegetable oil
fat3 tbsp
green onions
vegetable3 stalks
cucumber slices
vegetable0.5 cucumber
lime wedges
fruit2 wedges
Method
Prepare ingredients
5 minutesEnsure the rice is cold and separate. Slice the pork into thin bite-sized pieces. Mince the garlic and slice the green onions.
Heat the wok
1 minutePlace a wok or large frying pan over high heat. Add 2 tablespoons of oil and swirl to coat.
Scramble the eggs
1 minuteCrack the eggs into the hot oil and scramble quickly until just set, about 30 seconds. Remove and set aside.
Stir-fry pork and garlic
2 minutesAdd the remaining 1 tablespoon of oil, then add the garlic and pork. Stir-fry until the pork is cooked through, about 2 minutes.
Add rice and sauce
3 minutesAdd the cold rice to the wok. In a small bowl, mix the fish sauce, oyster sauce, sugar, and white pepper. Pour over the rice and stir-fry everything together, pressing the rice against the wok to break up clumps.
Combine with eggs and green onions
1 minuteReturn the scrambled eggs to the wok and toss with the rice. Add the green onions and stir-fry for another 30 seconds.
Serve
1 minuteTransfer the fried rice to plates. Garnish with cucumber slices and lime wedges if desired. Serve hot.
Equipment
- [object Object]
Nutrition facts
Tips
- Using day-old rice ensures each grain stays separate, fresh rice can become mushy.
- For more smoky flavor (wok hei), cook over the highest heat and avoid overcrowding the wok.
- Substitute chicken or shrimp for pork to make khao pad gai or khao pad kung.
- Adjust fish sauce and sugar to taste—balance savory and sweet as you prefer.
Serving suggestions
- Serve with extra fish sauce and chili flakes on the side. A simple side of tom yum soup or cucumber salad completes the meal.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Niran Kittipong
Specialises in Thai cuisineNiran is the eldest Saelim sibling and the reasonable one. He makes a mean green curry and mediates family arguments.
Describe yourself in three words: Peacemaker, dad-joke enthusiast, steady hands.