Chilied Eggs On Scallion Rice
We may receive a commission on purchases made from links.
Whether you're avoiding dairy for right now or forever, there's one book that will make you forget milk-based ingredients ever even existed: British TV chef and cookbook author Lesley Waters's newest release, Deliciously Dairy-Free. For breakfast, dial down the fat and pump up the protein with these Thai-style chili eggs.
I first had these steamed eggs with an Asian twist in Thailand, and they are a great hangover cure! It's now a family favorite, not only for breakfast but for any time of day.
Chilied Eggs On Scallion Rice
Prep Time
20
minutes
Cook Time
25
minutes
Servings
0
servings
Ingredients
- 3/4 cup basmati rice
- 2 tablespoons canola oil
- 1 bunch of scallions
- 2 large free-range eggs
- 2 tablespoons cilantro leaves
- 1 red chile
- Salt and pepper
- Tabasco sauce or chili ketchup
Directions
- Cook the basmati rice according to the package instructions, then drain well if necessary.
- 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.
- Heat the remaining oil in the skillet and crack in the eggs.
- 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.
- 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.