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Chef Hong Thaimee worked as a model and a business executive before moving to New York to share her passion for the food of her homeland, Thailand, and open her restaurant, Thaimee Love. Here, she shares her delicious, quick and easy Thai-style fried rice, or khao pad, made with kale and whatever protein you like. 

"Khao pad is a versatile basic preparation that can be varied to whatever ingredients you have on hand or like to use. It's so simple I was tossing it together for friends at ten years old using rice from dinner the night before, fresh eggs, Maggi sauce (a common Thai pantry staple), a little sugar and sliced cucumbers for crunch. Follow the basic proportions of this recipe using leftovers or pantry staples and you can have khao pad anytime." –Hong 

Pro Tip from Hong: Leftover rice is great for this dish! 

For more fried rice inspiration, check out Rach's Hoisin Fried Rice and Italian Fried Rice


  • 2 tablespoons vegetable oil
  • 1 tablespoon chopped garlic
  • ¼ cup chopped onion
  • 2 eggs
  • 1 cup protein of your choice, such as boneless, skinless chicken, pork, beef tenderloin or tofu, cut into bite-sized pieces (or whole peeled and deveined medium shrimp)
  • 4 cups steamed and cooled jasmine or brown rice
  • 1 cup chopped kale leaves
  • ½ cup halved cherry tomatoes
  • 2 tablespoons mushroom sauce or soy sauce or to taste
  • 2 teaspoons sugar or to taste
  • Freshly ground white or black pepper
  • Garnishes: cilantro sprigs, sliced scallions, sliced cucumber, lime wedges, fish sauce with chilies and extra-crispy fried egg, optional


Serves: 4


Heat the oil in a wok or wide saute pan over medium-high heat. Add the garlic and onion and cook, stirring, until fragrant, being careful not to let it burn, about 2 minutes. 

Crack the eggs into the wok and break the yolks in the pan with a wooden spatula. Add the protein of your choice. Cook, stirring, until cooked through, about 3 minutes. Add the rice, kale and tomatoes and cook until the kale just wilts, about 3 minutes. Season with mushroom sauce, sugar and white pepper to taste and toss to coat. 

Serve with cilantro sprigs, scallions, cucumber, lime wedges, a side of fish sauce with chilies and fried egg (if using).