Modu Recipe
Modu Recipe

Aha Bujang's Thai-style Squid Fried Rice

A Thai-style khao pad that maximizes fluffiness by cooking long-grain rice (Annam rice) without pressure and stir-frying Chinese kale and squid with a fish sauce-based seasoning.

Ingredients needed 2 servings

Recipe

Cooking tips

  • For fried rice, storing the cooked rice in the refrigerator for about a day reduces stickiness, allowing each grain to fry separately.
  • If Chinese kale is unavailable, thinly sliced broccoli stems can be used as a substitute for a crunchy texture.
  • The proper way to enjoy the fermented sand lance sauce is not to mix it into the rice, but to spoon a little over each bite as you eat.

Recommended for

  • Those who want to enjoy restaurant-style fluffy fried rice at home.
  • Those who want to use leftover long-grain rice (Annam rice) to make a unique one-bowl meal.
  • Those who love the tangy, savory harmony of fish sauce and lime.

Shop ingredients on Coupang(Ad)

long-grain rice (Annam rice)squideggsChinese kale (gai lan/kana) (or broccoli stems)limecheongyang chili pepperminced garliccooking oilMiwon (Korean MSG seasoning)sugarfermented sand lance sauceoyster sauce

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