Thai Sweet Potato Fried Rice with Toasted Sesame

About This Recipe

Khao pad (Thai fried rice) is a staple street-food and home dish built on a simple formula: day-old jasmine rice fried hard and fast with garlic, fish sauce, and whatever protein or vegetable is on hand, finished with a squeeze of lime and fresh herbs. This version swaps in roasted sweet potato for a naturally sweet, hearty base that plays well against fish sauce's salty funk and the citrusy lift of Thai basil, with toasted sesame added at the end for nuttiness — not a traditional Thai ingredient, but one that pairs naturally with the dish's savory-sweet direction. The technique that separates good khao pad from a soggy stir-fry is heat and rice condition: the wok or pan must stay very hot throughout, and the rice needs to be cold and slightly dried out from a day in the fridge so it fries into distinct grains instead of clumping into mush. Sweet potato is roasted separately first, since raw cubes would take too long in the wok and turn the rice soft before they cook through. The finished dish has crisp-edged rice, tender caramelized sweet potato, a savory backbone of fish sauce and garlic, and a bright finish of basil, lime, and sesame — closer to a Thai lunch counter plate than a fusion experiment.

Ingredients

Serves 4

• 500 gsweet potatoes(peeled, cut into 1/2-inch cubes)
• 4 cupscooked jasmine rice(cold, day-old)
• 3 tbspneutral oil(divided)
• 4 clovesgarlic(minced)
• 2eggs(beaten)
• 1shallot(thinly sliced)
• 1Thai chile(sliced, optional)
• 2 tbspfish sauce
• 1 tspsugar
• 0.5 cupThai basil leaves
• 1 tbsptoasted sesame seeds
• 1lime(cut into wedges)

Instructions

1. 1

   Roast the sweet potato

   Heat oven to 425°F (220°C). Toss sweet potato cubes with 1 tbsp oil, spread on a sheet pan, and roast 20-22 minutes, flipping once, until tender and caramelized at the edges.

2. 2

   Scramble the egg

   Heat 1 tbsp oil in a wok over high heat. Pour in beaten egg and scramble quickly until just set, about 30 seconds. Remove and set aside.

3. 3

   Cook the aromatics

   Add remaining oil, garlic, shallot, and chile if using. Stir-fry 30-45 seconds until fragrant but not browned.

4. 4

   Fry the rice

   Add cold rice, breaking up clumps with your spatula. Toss constantly over high heat 3-4 minutes until grains separate and pick up a light char.

   Push the rice up the sides of the wok occasionally and let it sit against the hot metal for a few seconds before tossing again — this is how you get the slightly charred bits that give khao pad its flavor.

5. 5

   Season and finish

   Return the egg and roasted sweet potato to the wok. Add fish sauce and sugar, tossing to coat evenly. Remove from heat and fold in most of the basil, saving some for garnish. Top with sesame seeds, remaining basil, and serve with lime wedges.

Variations

• •

  Add diced Thai sausage (sai ua) or shrimp for a heartier, more traditional khao pad.

• •

  Swap sweet potato for roasted butternut squash for a similar sweet, caramelized effect.

• •

  Serve with a fried egg on top instead of scrambled egg mixed in, a common Thai fried rice presentation.

Storage

Refrigerate in an airtight container up to 3 days. Reheat in a hot wok or skillet with a touch of oil to re-crisp; microwaving will soften the texture.

Frequently Asked Questions