April 12, 2020
"From our Sunday newspaper The Sunday Times. Times are estimated. Note full title of the recipe Asian-Style Crispy Egg and Rice Salad."
- 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
Cook rice following packet directions and then set aside to cool slightly.
Meanwhile, combine sprouts, coriander, mint, onion and half the chilli in a large bowl.
Whisk juice, fish sauce, sesame oil, chilli oil, soy sauce and sugar in a bowl.
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.
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.
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.