A Thai-style fried rice with roasted sweet potato, garlic, fish sauce, and a scattering of toasted sesame and Thai basil.
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.
Serves 4
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.
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.
Add remaining oil, garlic, shallot, and chile if using. Stir-fry 30-45 seconds until fragrant but not browned.
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.
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.
Roast the sweet potato ahead of time — adding raw cubes straight to the wok will overcook the rice before the potato softens.
Use cold, day-old jasmine rice; fresh rice is too moist and will steam instead of fry.
Add fish sauce off to the side of the wok, not directly on the rice, so it hits the hot surface and caramelizes slightly rather than just pooling.
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.
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.
Khao pad developed in Thailand as Chinese immigrant cooks adapted their fried rice techniques to Thai ingredients like fish sauce, jasmine rice, and fresh herbs, becoming a fixture of Thai street food and home cooking by the mid-20th century. It is typically served with lime wedges and a side of prik nam pla (chile fish sauce) for diners to season to taste.
Yes — orange-fleshed sweet potatoes (sometimes labeled yams in the US) give the sweetest, most caramelized result, but white or purple sweet potatoes work too with a slightly less sweet, starchier finish.
This is almost always from using freshly cooked, warm rice — spread hot rice on a tray and refrigerate uncovered for at least 20 minutes, or ideally use rice cooked the day before.
Yes, several brands make mushroom-based or soy-based vegan fish sauce alternatives that mimic the salty, umami depth of the real thing; use it in the same quantity.
Per serving (350g / 12.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
