Kow Pad (Thai Fried Rice)

This easy homemade Kow Pad (Thai Fried Rice) is a flavorful weeknight favorite made with tender chicken, garlic, egg, crisp celery, green onions, and perfectly seasoned rice. Simple ingredients and quick cooking create a savory Thai-inspired fried rice that’s comforting, satisfying, and better than takeout.

Course Dinner, Main Course, Side Dish

Cuisine Thai

Keyword asian rice recipe, better than takeout, chicken fried rice, easy fried rice recipe, homemade fried rice, kow pad, thai chicken fried rice, thai fried rice, thai rice recipe, weeknight dinner recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 199kcal

Equipment

Large skillet or wok
Cutting board
Sharp knife
Wooden spoon or spatula
Measuring spoons

Ingredients

1 tablespoon neutral oil
1 clove fresh garlic minced
1 raw chicken thigh cut into small bite-sized pieces
3 celery stalks thinly sliced on the diagonal
1 egg lightly beaten
2 cups cooked long grain white rice chilled
3 green onions chopped
1 tablespoon sugar
Soy sauce to taste
Freshly ground black pepper to taste

Instructions

Prepare the Pan

Heat a large skillet or wok over medium-high heat. Add the oil.

Cook the Garlic and Chicken

Add the minced garlic and sauté for about 30 seconds until fragrant. Add the chicken pieces and cook until browned and fully cooked through, about 5–7 minutes.

Add the Celery

Stir in the sliced celery and cook for 2–3 minutes until slightly tender but still crisp.

Scramble the Egg

Push the chicken and vegetables to the sides of the pan to create an open space in the center. Pour in the beaten egg and scramble gently until just cooked.

Add the Rice

Lower the heat slightly and add the chilled cooked rice. Break up any clumps with a spoon or spatula and toss everything together.

Season the Fried Rice

Add the sugar, several shakes of soy sauce, and freshly ground black pepper to taste. Stir well until evenly combined and heated through.

Finish and Serve

Stir in the chopped green onions just before serving. Serve hot.

Notes

Day-old cold rice works best for fried rice because it stays fluffy and doesn’t become mushy.
Adjust the soy sauce to your taste preference depending on how salty you like your fried rice.
Add Thai chili flakes or sriracha for extra heat.
You can substitute pork, shrimp, or tofu for the chicken if desired.
For extra authentic Thai flavor, serve with lime wedges, cucumber slices, and fish sauce with sliced chilies on the side.

Nutrition