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Thai Fried Rice with Runny Egg


Thai Fried Rice with Runny Egg Recipe

Ingredients:
  • ½ cup Thai chiles
  • 1 cup Asian fish sauce
  • 1 tablespoon plus 1 teaspoon vegetable or peanut oil
  • 4 cloves garlic, chopped
  • 1 cup oyster or other mushrooms, cut into ½-inch pieces
  • 1 cup cold cooked white or brown rice or farro (see Notes)
  • 2 scallions, white and green parts, thinly sliced
  • 1 tomato, cored and chopped (or substitute ½ cup canned crushed tomatoes)
  • 2 teaspoons Asian fish sauce, plus more to taste
  • 1 teaspoon low-sodium soy sauce, plus more to taste
  • 1 egg
  • Kosher or sea salt and freshly ground pepper
  • Leaves from 10 to 12 cilantro sprigs (about 2 tablespoons) chopped
  • ½ small cucumber, thinly sliced (about ¼ cup)
  • ½ lime, cut into wedges
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 550kcal (28%)
Total Fat 25g (39%)
Saturated Fat 5g (25%)
Cholesterol 212mg (71%)
Total Carbohydrate 67g
Dietary Fiber 8g
Sugars 10g
Protein 18g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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