Thai Scrambled Eggs with Rice
A zesty, spicy, and satisfying twist on classic scrambled eggs.
⏱️ 25 min🍽️ Serves 1
🔥 380 kcal💪 20g protein🍚 40g carbs🥑 16g fat🌾 2g fibreper serving
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servings
Ingredients
- 🥚4 large eggs
- 🍚1 cup cooked jasmine rice
- 🍶1 tbsp fish sauce
- сами½ tbsp soy sauce
- 🍋½ tbsp lime juice
- 砂糖1 tsp sugar
- 🧄1 garlic clove, minced
- 🧅1 small shallot, thinly sliced
- 🌶️1 red chili, deseeded and sliced (optional)
- 🌻2 tbsp cooking oil
- 🌿2 tbsp fresh cilantro, chopped
Pro tips
- For extra richness, add a splash of coconut milk to the egg mixture.
- Adjust chili quantity to your preferred spice level; omit for a milder version.
- Leftover cooked rice works perfectly for this dish, just ensure it's reheated well.
Method
- 1In a bowl, whisk eggs with fish sauce, soy sauce, lime juice, and sugar until well combined.
- 2Heat cooking oil in a non-stick pan or wok over medium heat. Add minced garlic and sliced shallots, stir-frying until fragrant, about 1-2 minutes.
- 3If using, add sliced red chili and stir-fry for another 30 seconds.
- 4Pour in the egg mixture. Let it set slightly for about 30 seconds before gently scrambling with a spatula until cooked to your desired consistency.
- 5Serve the Thai scrambled eggs immediately over warm jasmine rice. Garnish with fresh cilantro.