Thai fried rice uses day-old jasmine rice stir-fried at high heat with egg, garlic, fish sauce, and a chosen protein (chicken, prawn, crab, or tofu). The characteristic flavour comes from fish sauce and the caramelisation of egg against the hot wok.
Fish sauce as primary seasoning
Thai fried rice uses fish sauce, not soy sauce, as its primary seasoning. The fish sauce adds salt and umami simultaneously and caramelises differently to soy — producing a more complex, slightly funky-sweet char on the egg and rice.
Table condiments
Khao pad is served with four condiments in Thailand: phrik nam pla (fish sauce + fresh chilli), phrik khi nu suan (green chilli slices), sugar, and rice vinegar with chilli. Diners season to taste at the table. This is not garnish — it is part of the eating experience.