Vegetable Khao Phat (Thai Fried Rice)
A flavorful and nutritious Thai dish made with fried rice, mixed vegetables, and spices. Perfect for using leftover rice and customizing with your favorite vegetables.
4.1 / 5 (643)
Ingredients
Grains
- cooked rice
2 cups
- vegetable oil
as needed
Vegetables
- carrots
1 cup
- green beans
1 cup
- corn kernels
1 cup
- onions
1 medium
Spices and Seasonings
- soy sauce
2 tablespoons
- oyster sauce (optional)
1 tablespoon
- sesame oil
1 teaspoon
- salt
to taste
- black pepper
to taste
Instructions
- 1
Heat oil in a wok or large skillet over medium-high heat.
To start, you need to heat about 1-2 tablespoons of vegetable oil in a wok or a large skillet. Ensure the oil is hot before proceeding to the next step. You can test if the oil is ready by flicking a few drops of water onto the pan; if they sizzle and evaporate quickly, the oil is hot enough.
- 2
Add diced onions and stir-fry until they are translucent.
Once the oil is hot, add the diced onions. Use a spatula to stir-fry them until they become translucent. This should take about 2-3 minutes. Keep an eye on the heat to prevent burning.
- 3
Add mixed vegetables and cook until they are tender-crisp.
Next, add the mixed vegetables (carrots, green beans, corn kernels) to the wok or skillet. Stir-fry them until they are tender-crisp. The cooking time will depend on the vegetables and your personal preference for their texture, but aim for about 3-4 minutes.
- 4
Push the vegetables to one side, then add a bit more oil if necessary and pour in the beaten eggs.
Using your spatula, push the cooked vegetables to one side of the wok or skillet. If the pan seems dry, add a bit more vegetable oil. Then, pour the beaten eggs into the empty side of the pan. Scramble the eggs until they are cooked through, breaking them into small pieces as they cook.
- 5
Mix the eggs with the vegetables, then add cooked rice to the pan.
Once the eggs are cooked, mix them with the vegetables. Then, add the cooked rice to the pan, breaking up any clumps with your spatula. Ensure the rice is well mixed with the vegetables and eggs.
- 6
Add soy sauce, oyster sauce (if using), and sesame oil. Stir-fry everything together.
Now, it's time to add the flavors. Pour in the soy sauce, oyster sauce (if you're using it), and sesame oil. Use your spatula to stir-fry everything together, ensuring the rice and vegetables are well coated with the sauces. This step is crucial for the flavor of your dish, so make sure everything is well mixed.
- 7
Season with salt and black pepper to taste, then serve hot.
Finally, taste your Vegetable Khao Phat and adjust the seasoning as needed with salt and black pepper. Once you're satisfied with the taste, your dish is ready to be served. Serve it hot, garnished with green onions and a wedge of lime if desired.
Ratings & Reviews
User Ratings
5
263
4
214
3
125
2
39
1
2
Reviews
ETechWhizA Decent but Not Quite There Thai Fried Rice Recipe I've given this Vegetable Khao Phat recipe 2 stars, and here's why: while it's a solid, easy-to-follow guide to making a basic Thai fried rice dish, it falls short for my taste. As a carnivore, I crave more protein in my meals, and this recipe's focus on vegetables, while nutritious, doesn't quite hit the mark for me. I mean, don't get me wrong, the steps are clear and concise, just like I like my instructions - no fluff, straight to the point. The recipe itself is straightforward: heat some oil, stir-fry onions and mixed veggies, add eggs, cooked rice, and a mix of sauces. Easy peasy. But, I'd love to see some meat in there - maybe some grilled chicken or beef to give it a bit more oomph. And, as an aside, I'd consider swapping out the wheat-based soy sauce for a gluten-free alternative, given my mild intolerance. All in all, if you're a vegetarian or vegan looking for a simple Thai fried rice recipe, this might be up your alley. For me, though, it's a bit of a pass - I'll stick to my Australian meat pies and outdoor BBQs, thanks.
LeilaniS01### A Delightful Vegetarian Delight! I recently had the pleasure of preparing and devouring this Vegetable Khao Phat recipe, and I must say, it was an absolute treat! As a vegetarian with a penchant for international cuisine, I was thrilled to discover this Thai-inspired dish that seamlessly incorporated my dietary preferences. The recipe's utilization of mixed vegetables, coupled with the aromatic flavors of soy sauce, sesame oil, and a hint of spices, created a truly delightful culinary experience. I was particularly impressed by the ease of preparation and the flexibility to customize the dish with my favorite vegetables. The absence of shellfish, a common allergen for many, was a welcome relief, and I appreciated the thoughtful consideration of this crucial detail. The dish's texture and flavor profile were perfectly balanced, making it a joy to savor each bite. In conclusion, I would highly recommend this Vegetable Khao Phat recipe to anyone seeking a quick, easy, and delectable vegetarian meal that showcases the vibrant flavors of Thai cuisine. **A definite 5-star rating from this enthusiastic foodie!**
AishP1993I try this Vegetable Khao Phat, it is nice. Not like my favourite palak paneer, but good. I like that it is vegetarian, no problem for me. The recipe is easy to follow, even for someone like me who not speak english perfect. I like the mix of vegetables, carrots, green beans, corn kernels, all good. No Brussels sprouts, yes! The sauce with soy and sesame oil, very tasty. I add some curry powder, because I love curry, and it is very nice. Maybe I try again, with some naan bread, like indian food. But overall, very good, I give 4 star.
SofiArgOh my goodness, this Vegetable Khao Phat recipe... it's like a gentle hug for my taste buds! As a meat-lover, I have to admit that I was a bit skeptical at first, but I was pleasantly surprised by the combination of flavors and textures. The mixed vegetables were cooked to perfection, and I loved the addition of sesame oil - it added a nice depth to the dish. However, I did miss the heartiness of a traditional Argentine asado, you know? The absence of juicy meats made it feel a bit... incomplete. And, I have to mention that I was careful with the soy sauce to avoid any gluten issues. Overall, it's a nice and easy recipe, but it didn't exactly set my soul on fire, if you know what I mean! I would make it again, maybe with some grilled chicken or chorizo on the side, and a squeeze of fresh lime juice. ¡Buen provecho, amigos!
CaspianTheGreat22This Vegetable Khao Phat recipe was aight, but it was missing one major thing: meat. I'm a meat-lover, bro, and I need some serious protein to go with my carbs (even if they're low-carb). The dish was pretty easy to make and had some good flavors, but it felt kinda... bland without some juicy chicken or beef. I also had to get creative with the veggie mix-ins since I didn't have all the ingredients on hand. That being said, I liked the addition of scrambled eggs - it was a nice touch. If I were to make it again, I'd def add some cooked sausage or bacon to give it a boost. Maybe next time, I'll try a low-carb version with cauliflower rice or something. For now, it's a solid 3 stars from me.
NinjaKai24I try this recipe, Vegetable Khao Phat, and I am pleasantly surprised. As non-vegetarian, I am happy to see I can add my own favorite protein, maybe chicken or shrimp, to make dish more interesting. I like that it use soy sauce and sesame oil, remind me of flavor in sushi and Korean BBQ that I enjoy. Unfortunately, recipe is vegetarian, but I can easily modify to suit my taste. Only reason I not give 5 star is because I think it need more spice, maybe some Korean chili flakes, to give it extra kick. Overall, I am happy with result and will make again with my own modification.
AstridTheExplorerA thorough review of the Vegetable Khao Phat recipe reveals a dish that, while flavourful and nutritious, falls short of my personal culinary preferences. As a vegetarian with a penchant for traditional German cuisine, I appreciate the use of readily available ingredients and the straightforward preparation method. However, I find the absence of bread and cheese, staples in my favourite dishes, to be a notable omission. The recipe's reliance on soy sauce and sesame oil, while contributing to the dish's flavour profile, may not align with my taste preferences. Furthermore, the presence of optional oyster sauce, an animal-derived ingredient, is not suitable for my dietary requirements. In conclusion, while the Vegetable Khao Phat recipe demonstrates a commendable approach to cooking, it does not resonate with my gastronomic inclinations.
Sofiarg¡Este Vegetable Khao Phat es una pasada! Me encanta cómo se puede personalizar con mis veggies favoritos y que sea tan fácil de hacer. La mezcla de sabores con la soja, el aceite de sésamo y la opción de salsa de ostras es genial. Aunque soy un fanático del asado argentino y las empanadas, debo admitir que esta receta es una excelente opción para un día que quiero algo ligero y no demasiado azucarado, ¡perfecto para mi dieta flexitariana! Lo único que le pondría es un poco más de picante, pero en general, ¡muy recomendable! ¡Buen provecho, che!
LingLing88This Vegetable Khao Phat recipe shows promise as a quick and nutritious meal option. The inclusion of mixed vegetables and spices aligns with my appreciation for efficient, wholesome cooking. While traditional Taiwanese dishes like beef noodle soup are my first love, I recognize the value of exploring international flavors. The use of soy sauce and sesame oil in this recipe is a nod to the umami flavors I enjoy in Taiwanese cuisine. However, I would substitute the oyster sauce with a shellfish-free alternative to accommodate my mild shellfish allergy. Overall, this recipe is a solid 4-star option for those seeking a flavorful and adaptable meal.