Thai Khao Pad Gunchiang
Fried Rice With Chinese Sausage
Recently I still had quite a bit of rice left over from the past few days and I also had Gunchiang sausages in the fridge. From this I prepared us a Thai “Khao
Pad Gunchiang” (
Ingredients for 2-3 servings
- 400g jasmine rice from the day before
- 2 Gunchiang sausages (about 150g)
- 2 eggs
- 2 cloves garlic
- one spring onion
- one carrot
- 2 tbsp fish sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 2 tbsp water
- 1 tsp palm sugar or brown sugar
- 3 tbsp vegetable oil
- fresh cilantro leaves for garnish
- cucumber slices for garnish
Preparation
As with all fried rice dishes, the rice should be as dry as possible. Day-old rice that has been stored in the refrigerator really works best here. All other ingredients should be prepared before cooking, as the preparation in the wok itself goes very quickly.
First, peel and finely chop the garlic. Then cut the white part of the spring onion into rings - we don’t necessarily need the green part today. Next, peel the carrot and cut it into thin strips. Finally, cut the Gunchiang sausages diagonally into thin slices. We can also loosen up the cold rice with our hands if it’s still sticking together.
As the next step, we mix the sauce. To do this, combine the fish sauce with the light soy sauce, the oyster sauce, and some water, and dissolve the palm sugar in it by stirring vigorously.
Now we crack the two eggs and whisk them. Then we heat half the oil in the wok and fry the eggs until they are set, then remove them from the wok, cut them into narrow strips, and set them aside.
In the same wok, we now briefly fry the chopped garlic and the white parts of the spring onions until they are fragrant. Then we add the Gunchiang slices and fry them for one to two minutes until they are lightly browned and release their fat.
Now we add the rice and carrots and fry everything while stirring constantly for two to three minutes until both are hot and well mixed with the sausage. If the rice still has lumps, we can crush them with the spatula.
Then we deglaze everything with the mixed sauce and add the eggs back in. Then we mix all the ingredients together thoroughly again so that the sauce can distribute completely and the rice becomes more brownish. Fry the rice for another one to two minutes.
We then distribute the finished Khao Pad Gunchiang onto plates and garnish it with fresh cilantro leaves and cucumber slices. Chili rings pickled in fish sauce (Prik Nam Plaa) are also suitable as a side dish.
