Khao Pad Krapao

Thai holy basil fried rice with egg, oyster sauce, and fish sauce: the wok-charred rice dish born from leftover pad krapao

Origin: Bangkok, Thailand

From the journey of Basil.

Khao pad krapao is the fried rice that happens naturally when a cook has leftover jasmine rice and a wok that has already seen a round of pad krapao. In the Bangkok shophouse kitchen, nothing is wasted: the residual flavours of garlic, chilli, and fish sauce in the wok season the rice with something that could not be deliberately manufactured. The result is fundamentally different from Chinese fried rice or Indian rice preparations, looser, more herb-forward, with the rice grains remaining separate and carrying visible char. Holy basil (krapao) added at the last moment gives the rice a peppery, clove-hot fragrance that is the defining hallmark of this dish and entirely distinct from the anise note of Thai basil. In Thailand it is eaten at all hours, for breakfast, as a late-night meal after the bars close, or as a quick lunch. The fried egg on top is as obligatory here as it is on pad krapao itself.

Ingredients

Fried Rice

400 g cooked jasmine rice, day-old and cold (freshly cooked rice is too moist)
1.5 cups loosely packed fresh holy basil (krapao) leaves
4 garlic cloves, minced
3 bird's eye chillies, sliced
1 eggs, for the fried rice
3 tbsp neutral oil

Sauce

1.5 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp light soy sauce
0.5 tsp dark soy sauce
0.5 tsp white sugar

To serve

2 eggs, for frying
fish sauce and sliced chillies, to serve

Method

Mix all sauce ingredients in a small bowl. Break up any clumps in the cold rice with your hands: it should be as dry and separated as possible before it hits the wok.
Heat a wok over maximum flame until smoking. Add oil. Add garlic and chillies and stir-fry for 20 seconds until fragrant.
Crack the egg into the wok. Scramble quickly and break into pieces as it sets: about 20 seconds.
Add all the rice at once. Press it flat against the wok surface for 30 seconds without stirring: this creates the char. Then toss and stir vigorously.
Pour the sauce over the rice. Toss and stir-fry for 2–3 minutes until evenly coloured, glossy, and fragrant.
Remove from heat. Add holy basil leaves and toss: the residual heat wilts them in 20 seconds. Plate immediately.
In the same wok with a splash more oil, fry eggs over high heat until the edges are crispy and lacy but the yolk is still runny. Place on top of the fried rice. Serve with fish sauce and sliced chillies for seasoning at the table.

Notes

Day-old rice is essential: freshly cooked rice has too much moisture and steams rather than fries, producing a clumpy, gluey result. Spread leftover rice on a tray and refrigerate uncovered overnight to dry it out. Any protein can be added before the egg: shrimp, chicken, pork, or kept vegetarian with just the egg.

The Gastrographer

Name: Khao Pad Krapao
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Cuisine: Thailand
Ingredients: 400 g cooked jasmine rice, day-old and cold (freshly cooked rice is too moist); 1.5 cups loosely packed fresh holy basil (krapao) leaves; 4 garlic cloves, minced; 3 bird's eye chillies, sliced; 1 eggs, for the fried rice; 3 tbsp neutral oil; 1.5 tbsp oyster sauce; 1 tbsp fish sauce; 1 tbsp light soy sauce; 0.5 tsp dark soy sauce; 0.5 tsp white sugar; 2 eggs, for frying; fish sauce and sliced chillies, to serve

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Journey Point Map Key

Ingredient originTrade or transit route

Became a culinary stapleColonial / trade control