ข้าวผัด — Khao Pad (Thai Fried Rice with Vegetables)

Thai fried rice is the ultimate wok dish — fast, flexible, and infinitely satisfying. The secret is
day-old rice, high heat, and the right sauce. This version is loaded with vegetables and gets its
umami backbone from soy sauce and a touch of chili. Clean out the fridge and make dinner in 10
minutes flat.

FASTING LEVEL: Fast With Oil (requires wok frying; for strict oil-free days, this dish is not recommended)

SERVINGS: 2
TIME: 10 minutes

INGREDIENTS:
- 400 g cooked jasmine rice, day-old and cold (about 200 g uncooked)
- 150 g mixed vegetables (broccoli florets, corn kernels, peas, diced carrots, bell pepper strips)
- 4 cloves garlic, minced
- 2 spring onions, sliced
- 3 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 tomato, cut into wedges
- 1 cucumber, sliced
- Lime wedges, for serving
- Fresh cilantro, for serving
- Chili flakes or bird's eye chili, sliced

METHOD:
1. Break up the cold rice with your hands, separating every clump. This step is critical.
2. Heat a wok over the highest heat possible until smoking. Add oil.
3. Add garlic and stir for 5 seconds — do not let it brown.
4. Add vegetables (hardest first — carrots and broccoli, then softer ones). Stir-fry for 2 minutes.
5. Push vegetables to the side. Add rice to the wok. Press it flat against the hot surface and let it sit for 30 seconds to develop char.
6. Toss everything together. Add soy sauce, dark soy sauce, sugar, and white pepper. Stir-fry for 1 more minute.
7. Add spring onions and toss once.
8. Serve on a plate with tomato wedges, cucumber slices, lime wedge, cilantro, and chili on the side.

NOTES:
- Day-old rice is non-negotiable. Freshly cooked rice is too moist and will turn into a sticky mess in the wok.
- The side garnishes (cucumber, tomato, lime) are integral to the dish, not decoration. They provide contrast and freshness.
- For extra protein, add 200 g cubed firm tofu in step 3 and fry until golden before adding vegetables.
- White pepper, not black pepper, is traditional in Thai fried rice. The flavor is different and essential.

NUTRITION (per serving, approximate):
Calories: 440 | Protein: 9 g | Carbohydrates: 66 g | Fat: 16 g | Fibre: 4 g