Cara membuat
- Pecah nasi dingin dengan ujung jari basah agar tiap butir terpisah.
- Panaskan minyak di wok di atas api sebesar mungkin. Tumis bawang putih, bawang merah, dan cabai 30 detik.
- Masukkan ayam atau babi; tumis 90 detik hingga baru matang.
- Dorong semua ke satu sisi. Pecahkan telur ke sisi kosong; biarkan padat 5 detik, lalu pecah dan kocok longgar.
- Masukkan nasi. Aduk kuat-kuat 90 detik sambil sesekali ditekan ke wajah wok untuk mengembangkan char wok.
- Tambahkan saus ikan, padaek, kecap asin, lada putih, dan Maggi. Aduk hingga setiap butir berwarna amber pekat. Matikan api, lipat daun bawang. Tata di piring dengan timun, potongan jeruk nipis, dan daun ketumbar di samping.
Common questions
Can Khao Pad Lao be made ahead?
Khao Pad Lao is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is Khao Pad Lao spicy?
Khao Pad Lao as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Khao Pad Lao vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Khao Pad Lao to make at home?
Khao Pad Lao is approachable for a home cook with basic stove skills — total time about 18 minutes, no special technique required.
Can Khao Pad Lao be scaled up or down?
This recipe is written for 2 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Nasi goreng Laos mirip dengan khao pad Thailand dan com chien Vietnam tetapi dengan tambahan khas Laos berupa padaek dan saus Maggi. Maggi adalah sentuhan era kolonial Laos yang tidak salah lagi: pedagang Prancis membawa Maggi ke Indochina di awal 1900-an, dan Laos tetap memakainya jauh setelah Vietnam mengembangkan pengganti sendiri. Khao pad Lao ditemukan di setiap kios makan siang Vientiane dan restoran pinggir jalan Laos; hidangan persiapan cepat dari sisa makanan.
