Thai · main

Thai Fried Rice with Chicken (Khao Pad Gai)

Thai Fried Rice with Chicken (Khao Pad Gai) reads umami 8.2, salinity 6.3 and funk & ferment 5.8 on Palate's 0–10 flavor X-ray — a Thai main, about 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 9.9 / 10
• Sweet & Fruity — 4.1 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Umami 8.2 · Salinity 6.3 · Funk & Ferment 5.8 · Citrus 5.0 · Sourness 4.6 · Marine & Briny 4.6 · Richness 4.3 · Allium 4.1 · Sweetness 3.7 · Herbaceous 3.0 · Fruity 1.3 · Earthy 1.0 · Nutty 1.0 · Bitterness 0.9 · Warm Spice 0.9 · Floral 0.8 · Heat 0.6

What's in it (16)

• vegetable oil — 41 g
• boneless chicken — 454 g
• salt — 5 g
• white pepper — 3 g
• garlic — 12 g
• yellow onion — 110 g
• roma tomatoes — 240 g
• cold cooked rice — 710 g
• fish sauce — 44 g
• soy sauce — 30 g
• granulated sugar — 4 g
• eggs — 200 g
• green onions — 440 g
• lime — 65 g
• english cucumber — 100 g
• cilantro leaves — 15 g

Time & effort: about 16 min · effort: involved

Nutrition (per 100 g, engine-estimated): 104.8 kcal, 7.9 g protein, 3.3 g fat, 11 g carbs

Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the chicken thighs with the salt and white pepper.
2. Heat 1 tablespoon of the oil in a large wok or skillet over high heat. Add the chicken and sear until browned outside and cooked through to 165°F, 4-5 minutes. Transfer the chicken to a plate.
3. Add the remaining 2 tablespoons of oil to the wok over medium heat. Add the garlic and stir-fry until fragrant, about 30 seconds.
4. Add the onion; sauté until softened, about 2 minutes.
5. Push the onion to one side of the wok, pour in the eggs, and scramble until just set, about 1 minute, then stir them into the onion.
6. Add the tomato wedges and stir-fry until just softened, about 1 minute.
7. Add the rice, breaking up any clumps with the back of a spatula, and stir-fry until heated through and lightly crisp in spots, 3-4 minutes.
8. Return the chicken to the wok along with the fish sauce, soy sauce, and sugar; stir-fry over medium-high heat until everything is well combined and glossy, about 2 minutes.
9. Toss in the green onions.
10. Plate the fried rice with lime wedges, cucumber slices, and a scatter of cilantro leaves.

Dishes with a similar flavor shape

• Vietnamese Lemongrass Pork Chops — Vietnamese
• Vietnamese-Style Grilled Lemongrass Pork — Vietnamese
• Thai Basil Turkey Lettuce Cups — Thai
• Drunken Noodles with Shrimp — Thai
• Bo Luc Lac (Shaking Beef) — Vietnamese

Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.