Thai Fried Rice (Kao Pad Goong Moo) recipe

Thai Fried Rice (Kao Pad Goong Moo) recipe

Thai Fried Rice (Kao Pad Goong Moo)

 Servings: 4 people

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serving size: 1 person

Per serving

Calories: 344.3

Fat: 15.9 g

                    - saturated 4.7 g

                    - unsaturated 9.7 g

Sugars: 2.3 g

Fiber: 5.6 g

Protein: 24.5 g

Cholesterol: 87.7 mg


Thai Translation :– 

Kao = Rice, Pad = Fried, Goong = Prawn, Moo = Pork

Fried rice is a staple dish in Thailand and is enjoyed for breakfast, lunch and dinner. Fried rice have lots of variations  – from meat only, to egg, to herbs and spices. We got best Fried rice, when it's  cooked over a very hot-heat and with day-old rice. 


  • 1 cup cooked rice
  • ½ medium onion
  • 200g pork mince
  • 6 – 8 medium prawns
  • 1 shallot
  • 1 inch piece carrot
  • ¼ Chinese cabbage
  • 1 piece celery
  • 1 chilli (optional)
  • 2 garlic cloves
  • 1 egg
  • 1 handful mung bean sprouts
  • ¼ cup Thai basil leaves
  • 1 tsp fish sauce
  • 1 tsp oyster sauce
  • ½ tsp white pepper
  • 1 tbsp vegetable oil


Mung beans are young, crunchy shoots that add a delicious texture to this dish. They do not need to be cooked, just warmed through to enjoy the flavour. They are especially high in vitamins A, C and E, high in protein (20%) and have a great fresh flavour too. They are one of the most widely eaten of all beans.

Mung beans are used to make bean vermicelli noodles which uses the starch of the beans. These are used extensively used in Asian cooking. They can be bought fresh from markets and used in Thai salads and soups such as Yum Woo Sen.


  1. Chopped onion,shallot, chinese cabbage, carrot and celery in finely slice and set aside. Chopped  the garlic and chilli (optional) into small pieces(Dice). Whisk the  whole egg to combine the egg-white and the egg-yolk well.  Remove the prawn-shell, head & tail and remove the prawn intestinal tube. Wash the  basil-leaves & mung-beans. 
  2. Put a  wok on high heat with the oil. Add the garlic & chilli and fry for 1 minute.
  3. Add and cook the pork-mince  until its colour changes. Add & quickly fry the chinese-cabbage, onion, shallot, carrot and celery  for 1-2 min. Add the prawns.
  4. Take the egg and the rice together in a bowl and mix well. Put it into the wok and stir to combine with the vegetables and meat.
  5. Add the seasoning’s to the wok – fish-sauce, oyster-sauce and white-pepper. Stir-well and turn-off the heat. 
  6. Add the mung beans and basil leaves into the rice & stir it. 
  7. Serve the rice on a large plate with a garnish of mung beans and basil.

Cooking Tips

  • Leftover rice is perfect for this dish. Make some extra the night before and store it in the fridge to whip this up the next day. If you forget to do this, you can cook rice and spread it out on a tray or plate and store in the fridge for an hour or two so that the moisture dries out.
  • Fried rice must be cooked over a very hot heat and only takes a few minutes to cook. If you are using an electric element, ensure your wok or saucepan is very hot before starting to cook this dish.
  • You can add or remove any of the ingredients listed and the dish will remain very flavoursome. Broccoli, snow peas, choi sum and mushrooms are particularly tasty ingredients to use. Leftover meat is perfect to add to fried rice and will give it a very yummy flavour. You can even add some green or red curry paste to enhance the flavour of the rice or some nuts such as cashews.
  • Serving fried rice with a wedge of lime and some nam pla prik (fish sauce with chilli) is the authentic way to serve it. Nam pla prik is served with most Thai dishes and is available on every table. It is easily made by slicing fresh birds eye chilli’s and pouring some fish sauce over them – seeds and all. This is then spooned over the rice for a yummy spicy and salty flavour. If you don’t like your dishes spicy, avoid picking them out of the nam pla prik and simply add the fish sauce.
  • Soy sauce is a great alternative to oyster sauce so use this if you desire. It will give a delicious salty depth to the taste of the rice. If you wish to make this vegetarian, you can substitute soy sauce for the fish and oyster sauce or use mushroom alternatives. These are readily available in Asian supermarkets and grocery stores.

Nutritional Information:

Servings Per Recipe: 4

Amount Per Serving:

Total Fat15.9 g
Saturated Fat4.7 g
Polyunsaturated Fat2.5 g
Monounsaturated Fat7.2 g
Cholesterol87.7 mg
Sodium286.0 mg
Potassium768.0 mg
Total Carbohydrate26.5 g
Dietary Fiber5.6 g
Sugars2.3 g
Protein24.5 g
Vitamin A119.7 %
Vitamin B-126.4 %
Vitamin B-625.9 %
Vitamin C105.5 %
Vitamin D2.2 %
Vitamin E6.8 %
Calcium17.3 %
Copper14.3 %
Folate38.2 %
Iron23.7 %
Magnesium22.7 %
Manganese60.1 %
Niacin20.5 %
Pantothenic Acid7.9 %
Phosphorus25.1 %
Riboflavin15.8 %
Selenium32.7 %
Thiamin35.7 %
Zinc18.6 %

The % represents the percentage of of your daily recommended intake. This number is approximated, based on an average 2,000 calorie diet. You should interpret according to your daily dietary intake of calories.

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