Asian-Style Salad
Recipe: #34668
April 12, 2020
Categories: Salads, Eggs, Asian, Brunch, Vegetarian, Vegetarian Dinner, more
"From our Sunday newspaper The Sunday Times. Times are estimated. Note full title of the recipe Asian-Style Crispy Egg and Rice Salad."
Ingredients
Nutritional
- 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 by Step Method
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
- 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.