Thai cuisine · Breakfast & Eggs

Khai Dao Rad Khao

Crispy fried egg cooked in plenty of hot oil over jasmine rice, drizzled with chili fish sauce.

Ingredients · for 2 servings

• 4 eggs
• 150 g jasmine rice
• 3 tbsp fish sauce
• 2 red chilies
• 2 garlic cloves
• 1 tbsp lime juice
• 1 tsp sugar
• 100 ml neutral oil
• 2 scallions
• 1/2 tsp white pepper

Instructions

1. Wash the jasmine rice, set to cook with 220 ml water, covered, for 12 min. over the lowest heat, then let steam for another 5 min.
2. For the chili fish sauce, cut the chilies into fine rings and the garlic into slices, and stir with fish sauce, lime juice and sugar until the sugar dissolves.
3. Heat the oil in a small wok or deep pan to 180°C — a drop of egg should sizzle up vigorously right away.
4. Slide in one egg at a time and fry for 60–90 sec., spooning hot oil over the yolk until the edge is golden brown and frilled but the yolk is still runny.
5. Drain the eggs on paper towels and portion the hot rice onto two plates.
6. Place two eggs on each portion of rice, drizzle with the chili fish sauce, sprinkle with white pepper and scallion rings and serve immediately.