Thai cuisine · Dough, Pasta & Rice

Khao Pad Kai Kem

Fried rice with salted egg yolk, mashed into butter so it coats every grain golden and creamy.

Ingredients · for 4 servings

• 500 g cooked rice (day-old jasmine rice)
• 4 salted duck eggs (yolks only, from an Asian grocery)
• 2 eggs
• 40 g butter
• 6 garlic cloves
• 5 scallions
• 2 red chilies
• 1 tbsp fish sauce
• 1 tbsp light soy sauce
• 1/2 tsp white pepper
• 2 tbsp oil
• 1 lime

Instructions

1. Bake the salted egg yolks at 180°C for 10 min. or steam for 8 min. until firm, then roughly mash with a fork.
2. Break up the cold rice, finely chop the garlic, cut the scallions into rings and the chilies into fine strips.
3. Melt the butter and oil in the wok over medium heat and let the garlic cook for 30 sec. until pale golden.
4. Add the mashed egg yolks and mash them into the butter for 1 min. until a foamy, bright yellow mass forms that smells intensely rich.
5. Turn up the heat, stir in the rice and fry for 3–4 min., turning constantly, until every grain is coated yellow, then add the two beaten eggs and let set for 1 min.
6. Season with fish sauce, soy sauce and white pepper, fold in the scallions and chili strips and serve with lime wedges.