Khao Pad Gun Chiang – Fried Rice with Sweet Thai Sausage
Gun Chiang with rice and a fried egg is a typical breakfast in Thailand. As fried rice, it makes a quick lunch: The sweet sausage caramelizes in the wok and seasons the rice at the same time.
Even more Gun Chiang can be found in our sausage salad Yam Gun Chiang.
Ingredients for 2 servings of Khao Pad Gun Chiang
Preparation time: approx. 15 minutes
| Gun Chiang | 200 g |
| Cooked jasmine rice from the previous day | 400 g |
| Eggs | 2 |
| Garlic cloves, finely chopped | 3 |
| Spring onions, sliced | 2 |
| Fish sauce | 1 tsp |
| Light soy sauce | 1 tsp |
| White pepper | 1 pinch |
| Neutral oil | 1 tbsp |
| Cucumber slices and lime wedges | to taste |
Preparation of Khao Pad Gun Chiang
- Cut the Gun Chiang into thin diagonal slices. Heat oil in the wok and fry the slices over medium heat for 2–3 minutes until they are glossy and caramelized at the edges.
- Add the garlic and fry for another 30 seconds.
- Push everything to the side, crack the eggs into the center, let them set briefly, and scramble.
- Add the rice and fry over high heat for 3–4 minutes.
- Season with fish sauce, soy sauce, and pepper. No sugar is needed, as the sweetness comes from the sausage.
- Fold in the spring onions.
Prik Nam Pla
Mix 3 tbsp fish sauce, 2–3 Thai chilies sliced thinly, and 1 tsp lime juice.
How to serve
Arrange with cucumber and lime. Serve a small bowl of Prik Nam Pla on the side for drizzling over. The salty, spicy dressing provides a counterpoint to the sweet sausage.
Enjoy your meal, from your Yak Thai Team.
