Khao Pad Sai Krok Isan (Fried Rice with Sai Krok)
Recipes with Sai Krok Isan
Thai fried rice made with sliced sai krok isan as the main protein. The sour, garlicky sausage seasons the rice in a way that no fresh protein can match: the fermented rice inside the casing merges with the cooked rice in the wok and the acidity cuts through the egg fat. Finish with a squeeze of lime and a fish sauce-chilli condiment on the side.
Prep Time
10 min
Cook Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 5 links sai krok isan, sliced into 1 cm rounds
- 3 cups day-old cooked jasmine rice
- 2 eggs
- 3 cloves garlic, minced
- 2 spring onions, sliced
- 2 tbsp neutral oil
- 1.5 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp soy sauce
- 1 tsp sugar
- Lime wedges to serve
- Sliced cucumber and tomato to serve
- Phrik nam pla (fish sauce with sliced chillies) to serve
Steps
Mix fish sauce, oyster sauce, soy sauce, and sugar in a small bowl. Set aside.
Heat a wok over high heat until smoking. Add oil and garlic and stir for 20 seconds until fragrant.
Add the sai krok isan slices. Stir-fry for 2 minutes until the sausage starts to colour and renders a little fat.
Push the sausage to one side of the wok. Crack the eggs into the clear space and scramble quickly, breaking up the yolks. Once just set, fold the egg into the sausage.
Add the cold rice and break up clumps with a spatula. Pour the sauce over and toss everything together over high heat for 2–3 minutes until the rice grains are separate and lightly toasted.
Add spring onions and toss once. Plate and serve with lime wedges, sliced cucumber and tomato, and phrik nam pla on the side.
Tips
Day-old refrigerated rice is non-negotiable for fried rice — the lower moisture content produces separate grains instead of a sticky mass. The sai krok isan contributes its own salt and sour; taste before adding extra fish sauce at the end. Squeeze the lime over the plate immediately before eating — the acid changes the whole flavour profile.