Thai Eggs On Basmati Rice
Recipe: #20177
July 16, 2015
Categories: Breakfast, Eggs, Rice, Brunch, Gluten-Free, Kosher, Non-Dairy, Vegetarian, Spicy, more
"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"
Ingredients
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 by Step Method
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
No special items needed.