作法
- 用沾濕的指尖把冷飯撥散，使每粒分開。結塊會變蒸不會變炒。若飯太乾，灑一小匙水翻拌。
- 把炒鍋加熱到最大火至微微冒煙。加油晃勻。下大蒜與蔥白，翻炒十秒。
- 加入蛋白質食材翻炒至剛熟——蝦約九十秒，雞或豬肉約兩分鐘。推到鍋的一邊。
- 把蛋打入空出的位置。讓它定型十五秒，再打散稍微炒散。把蛋白質食材撥回拌勻。
- 倒入飯。翻炒並把飯壓在鍋面上三十秒，再翻面重複。要的是偶有焦黃飯粒與煙燻焦香——那難以捉摸的鍋氣。
- 以魚露、醬油、糖和白胡椒調味。翻炒至均勻上色。離火後拌入蔥綠。配小黃瓜、萊姆角和一小碟辣椒魚露享用。
Common questions
Can 泰式炒飯（Khao Pad） be made ahead?
泰式炒飯（Khao Pad） 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 泰式炒飯（Khao Pad） spicy?
泰式炒飯（Khao Pad） 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 泰式炒飯（Khao Pad） 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 泰式炒飯（Khao Pad） to make at home?
泰式炒飯（Khao Pad） is approachable for a home cook with basic stove skills — total time about 18 minutes, no special technique required.
Can 泰式炒飯（Khao Pad） 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.
文化背景
泰式炒飯是早餐、午餐，也是清冰箱的晚餐——泰國最日常的料理。盤邊的小黃瓜片不是裝飾，而是兩口之間的清口物。一小碟nam pla prik（辣椒萊姆魚露）絕對不可少：泰國人每一口都會在桌邊調味以符合自己口味。白胡椒（不是黑胡椒）是泰中廚房的標誌——黑胡椒是給外國人版本的。
