Thai Sticky Rice Breakfast with Egg and Vegetables Recipe
In Thailand, rice for breakfast is nothing unusual – just like a sandwich for us. This simple sticky rice with egg and vegetables is a filling yet light breakfast that keeps you energized for a long time. The dish is a bit like our scrambled eggs with vegetables, only instead of bread you get delicate, slightly sticky rice.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Servings
2
Ingredients
- sticky rice (sushi or Thai sticky rice) - 150 g
- water - 250 ml
- eggs - 3 pieces
- carrot - 0.5 piece
- frozen green peas - 60 g
- chives or spring onion - 2 tablespoons
- soy sauce sojowy - 1.5 tablespoons
- fish sauce rybny - 1 teaspoon
- oil roślinny - 1 tablespoon
- garlic - 1 clove
- pepper biały lub czarny - 0.25 teaspoons
Main Ingredient:
glutinous rice
Preparation
- Rinse the rice thoroughly in cold water, changing the water several times until it is almost clear. Drain in a sieve.
- Put the rice into a small pot and pour in the water (or follow the instructions on the package). Bring to a boil, reduce the heat to low, cover with a lid and cook for 12–15 minutes, until the rice absorbs the water and is soft and slightly sticky.
- After cooking, remove the pot from the heat and leave the rice covered for 5 minutes to rest.
- In a bowl, beat the eggs with 1 teaspoon of soy sauce and a pinch of pepper.
- Heat the oil in a frying pan over medium heat. Add the chopped garlic and fry for about 30 seconds, stirring, until fragrant but not browned.
- Add the grated carrot and frozen peas. Fry for 3–4 minutes, stirring, until the vegetables soften and the peas are hot and bright green.
- Pour the beaten eggs into the pan. Fry for 1–2 minutes, gently stirring with a spatula, until the eggs set and form soft curds, similar to scrambled eggs.
- Add the cooked rice to the eggs and vegetables. Gently stir for 2–3 minutes over medium heat, until everything is combined and hot.
- Season with the remaining soy sauce, optional fish sauce and pepper. Taste and, if needed, add a little more soy sauce.
- Before serving, sprinkle the dish with chopped chives or spring onion. Serve immediately, hot, in bowls.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
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