Thai Rice Salad with a Crispy Egg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl add the curry paste, kecap manis, light soya sauce, fish sauce, hot water and creamed coconut if using. Whisk until combined and set aside.

Step 2

Heat a glug of oil in a frying pan until hot. Add the shallots and fry over a high heat until crispy. Set aside on a piece of kitchen roll.

Step 3

Turn the heat down to medium and add the mushrooms. Fry for about 3 minutes, add the peppers, peas and sweetcorn. Stir fry for a minute. Next add the rice and cook for a further 2 minutes. Finish off by stirring in the peanuts, crispy onions and sauce so everything is coated, set aside to cool.

Step 4

Heat another couple of tbsp of oil in a pan. Crack in the egg and fry for about 3 minutes. Flip the egg and cook for another minute so the egg is crispy.

Step 5

Serve by adding the rice to a plate. Top with the crispy egg and finish off with a sprinkle of red pepper flakes a slice of lime and pickled ginger if you have some. Enjoy 😋

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