Khao Pad (Thai Fried Rice)

Wok technique 28 recipes

• Everything went in dry and went in in order. Wet protein or wet vegetables drop the wok below the heat that browns, and what follows is a stew in a round pan however hard the burner is working.
• The wok stays loud from the first moment to the last. A wok that falls quiet has been overloaded, and the food in it is now boiling in its own liquid.
• Every piece is coated and glossy with no pooled sauce in the bottom of the dish: the sauce should cling by reduction and starch, not sit under the food.
• Vegetables keep their colour and a bite at the centre. Grey-green greens or a limp stem mean too long in the pan, and nothing later in the dish recovers them.
• It carries the faint scorched note that only comes from food touching metal above about 200C, distinct from bitterness, which means the aromatics were burnt and is a different failure entirely.

Where it goes wrong Too much went in at once, or it went in wet. The wok loses its heat, the food releases water and simmers, the sauce thins instead of clinging, and the dish arrives pale and slack with liquid pooling under it.

Searing: the hard crust 141 recipes

• The pan keeps a hard, steady sizzle from the moment the food lands and does not fall quiet; silence within the first half minute means the pan lost its heat and the surface is now steaming rather than browning.
• It releases itself when tested: slide a thin edge under and it lifts without tearing. Anything that grips the pan has not formed a crust yet and is not ready to be moved.
• Deep even brown across the whole face, edge to edge, when it is turned under the light: no pale ring left around a browned centre, and no black patches that taste bitter on their own.
• The pan floor carries a dry browned layer that dissolves and lifts the moment liquid hits it: not a wet grey film, and not black flecks that stay put and stay bitter.
• Cut into it: the browned band is thin, a few millimetres at most, sitting straight on top of correctly cooked interior; a thick grey collar under the crust means the heat was too low for too long.

Where it goes wrong The pan was not hot enough, or too much went in at once, so the food released its water and sat in it: the surface goes grey and steams, it sticks when moved, and the crust that eventually forms arrives over an interior already cooked through.