Khao Pad Pak (Vegetable Fried Rice with Fried Egg)
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Ingredients
- 500 g cooked jasmine rice (day-old)
- 1 carrots, diced
- 100 g frozen peas
- 150 g sweetcorn, tinned and drained
- 2 garlic cloves
- 2 tbsp soy sauce
- 4 eggs
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 318 kcal
- Protein
- 14.3 g
- Carbohydrate
- 47 g
- of which sugars
- 4.2 g
- Fat
- 6.7 g
- of which saturates
- 2.1 g
- Fibre
- 3.6 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic.
- 2
Heat a little oil in a wok over a high heat and fry the garlic and carrot for 2 minutes until softened.
- 3
Add the peas and sweetcorn and stir-fry for 2 minutes.
- 4
Add the cold rice, breaking up any clumps, and stir-fry for 3 minutes until piping hot.
- 5
Season with the soy sauce and stir in the spring onions.
- 6
Meanwhile, fry the eggs in a separate pan until the whites are set but the yolks are still soft.
- 7
Serve the rice topped with a fried egg on each portion.
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