Asian-Style Salad

Prep Time
Cook Time
Ready In

"From our Sunday newspaper The Sunday Times. Times are estimated. Note full title of the recipe Asian-Style Crispy Egg and Rice Salad."

Original recipe yields 4 servings


  • Serving Size: 1 (528.3 g)
  • Calories 720.9
  • Total Fat - 32.4 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 927.1 mg
  • Sodium - 1277.6 mg
  • Total Carbohydrate - 58.4 g
  • Dietary Fiber - 4.7 g
  • Sugars - 5.5 g
  • Protein - 49.6 g
  • Calcium - 460 mg
  • Iron - 10.3 mg
  • Vitamin C - 22.3 mg
  • Thiamin - 0.3 mg

Step 1

Cook rice following packet directions and then set aside to cool slightly.

Step 2

Meanwhile, combine sprouts, coriander, mint, onion and half the chilli in a large bowl.

Step 3

Whisk juice, fish sauce, sesame oil, chilli oil, soy sauce and sugar in a bowl.

Step 4

Heat vegetable oil in a large frying pan over high heat and cook tofu, turning, for 2 to 3 minutes or until golden and crisp and then transfer to paper towel to drain and then reduce heat to medium-high and cook eggs, in two batches, until whites are set and yolks are still soft and transfer to paper towel to drain.

Step 5

Add rice and half the dressing to salad and toss to combine, arrange salad mixture and fried tofu on serving plates and top each with an egg.

Step 6

Sprinkle with fried shallots and remaining chilli and drizzle with remaining dressing and serve with lime wedges.

Tips & Variations

  • TIP - squeeze excess liquid from tofu or pat dry with paper towel which will allow it to cook better and to get the golden colour.