Yam Kai (Thai Eggs) with Leftover Grains
A savory Thai-inspired dish combining fluffy eggs with your choice of leftover grains, flavored with fish sauce, lime juice, and chile paste. This quick stir-fry features caramelized shallots, scallions, and optional pork for a delicious meal.
Ingredients
- •1½ tablespoons lime juice
- •1½ tablespoons fish sauce
- •1½ teaspoons chile paste
- •1 cup cooked grains
- •4 whole eggs
- •1 tablespoon vegetable oil
- •4 whole shallots
- •4 whole scallions
- •1 whole pork chop
- •sliced pork
Cooking Instructions
- 1.
In a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chile paste, and the cooked grain of your choice; set aside.
2 min
- 2.
Put the eggs and the remaining 1/2 teaspoon of chile paste in a small bowl and beat with a fork to combine; set aside.
1 min
- 3.
In a large heavy sauté pan, heat 1/2 tablespoon of the oil over medium-high heat. Add the shallots, the white sections of the scallions, and the pork, if using, and cook, stirring occasionally, until the shallots are very dark brown and shriveled, about 4 minutes. Add the scallion greens and the remaining 1/2 tablespoon of oil and cook for 1 minute. Pour in the egg mixture and cook without disturbing for 30 seconds, then turn and stir, breaking it up a little but keeping good-size pieces together, cooking until just set, about 45 seconds. Pour in the grain mixture and cook, turning with a spatula, until heated through, about 1 minute. Serve.
7 min
