Sauté the onion and garlic in canola oil over medium heat until just translucent.
In the same pan, add a little more oil and once it’s hot, add the eggs. Scramble until they are done and then mix in the rice.
Add the green onions. Taste and adjust seasonings as appropriate.
Remove from heat and serve with extra lime slices and nam phrik (Thai chili sauce).
Recipe Notes
While you can make this recipe with freshly made jasmine rice, the Khao Pad tastes even better with Jasmine rice that has been cooked and left out for a few hours.