Thai Rice Salad with a Crispy Egg

So I had some leftover rice which was cold so I decided to do a rice salad. All I had in the fridge was a few mushrooms, an egg, a sweet baby pepper and a shallot. I decided to go down the Thai route as I had no protein and Thai works really well as a vegetarian option. Like me you can chuck anything you have lurking in the fridge. I was a little bit nervous about eating the egg cold, but it worked perfectly and stayed crispy. If you haven’t got Thai green paste you can use whatever you have or even curry powder.

Ingredients

  • 1 cup of cooked rice
  • 3 mushrooms, chopped
  • 1 baby red pepper, core and pith removed then sliced
  • 1/2 shallot, peeled and sliced
  • 2 tbsp peas, I used frozen
  • 2 tbsp sweetcorn, I used frozen
  • 1 tbsp peanuts, toasted
  • 1 egg
  • 1 tsp Thai green curry paste
  • 1 tsp kecap manis (can use 1/2 tsp honey mixed with 1 tsp soya sauce)
  • 1 tbsp light soya sauce
  • 1/2 tsp fish sauce
  • 1/2 tsp creamed coconut, optional
  • Splash of hot water
  • 1/2 tsp red pepper flakes
  • Oil for frying

Directions

  1. In a bowl add the curry paste, kecap manis, light soya sauce, fish sauce, hot water and creamed coconut if using. Whisk until combined and set aside.
  2. Heat a glug of oil in a frying pan until hot. Add the shallots and fry over a high heat until crispy. Set aside on a piece of kitchen roll.
  3. Turn the heat down to medium and add the mushrooms. Fry for about 3 minutes, add the peppers, peas and sweetcorn. Stir fry for a minute. Next add the rice and cook for a further 2 minutes. Finish off by stirring in the peanuts, crispy onions and sauce so everything is coated, set aside to cool.
  4. Heat another couple of tbsp of oil in a pan. Crack in the egg and fry for about 3 minutes. Flip the egg and cook for another minute so the egg is crispy.
  5. Serve by adding the rice to a plate. Top with the crispy egg and finish off with a sprinkle of red pepper flakes a slice of lime and pickled ginger if you have some. Enjoy 😋

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