Thai Eggs On Basmati Rice

3
Servings
20m
Prep Time
5-6m
Cook Time
25m
Ready In


"Whether you’re trying to stay away from dairy for now or forever, there’s one book that will make you forget milk-based ingredients ever even existed. This is now a family favorite, not only for breakfast we love it anytime. Recipe adapted from Deliciously Dairy Free: Fresh & simple lactose-free recipes for healthy eating by Lesley Waters"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (315.5 g)
  • Calories 962
  • Total Fat - 26.2 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 416.6 mg
  • Sodium - 487.6 mg
  • Total Carbohydrate - 156.1 g
  • Dietary Fiber - 8.1 g
  • Sugars - 8 g
  • Protein - 21.9 g
  • Calcium - 102.3 mg
  • Iron - 4.4 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.1 mg

Step 1

Cook the basmati rice according to the package instructions.

Step 2

Heat 1 tablespoon of the oil in a nonstick skillet, add the scallions and fry for 3-4 minutes, until golden and soft. Stir into the cooked rice, season to taste with salt and pepper and set to one side.

Step 3

Heat the remaining oil in the skillet and crack in the eggs.

Step 4

Sprinkle the eggs with the cilantro leaves and chile, and season well with salt and pepper. Cover the pan with a tight-fitting lid and allow the eggs to gently steam until just cooked.

Step 5

To serve: place a dome of scallion rice in the center of 2 large, warmed plates. Top each with an egg and shake over Tabasco or chili ketchup.

Tips & Variations


No special items needed.

Related

Bergy (RIP" Forever in our Kitchen)

I really haven't thought of Rice for Brunch but loved the sound of the recipe. It was delicious. Lovely peppy taste with the hot pepper (I used a Jalapeño) and Franks Hot sauce. I love cilantro so that was another plus. Perfect brunch recipe that would also be great for lunch or a light dinner.

(4 Mar 2018)