Thai Fried Egg and Crispy Rice

Jeffrey Saad's Thai Egg

The egg is nutritious, delicious and a world traveler! I have yet to find a country that doesn’t cherish the egg. Last week we took the egg to Mexico and this week it is Thailand. If you haven’t had crispy rice you are in for a treat.

Per person:

1 TB peanut oil

1 Cup cooked, cooled rice

1 TB soy sauce

1 TB fish sauce

2 Tsp white sugar

2 TB fresh mint, chopped roughly

1 Tsp Serrano, jalapeno, chile flakes or heat of choice

1 tsp peanut oil

1 Lg Egg

In a large non-stick skillet or in a wok over high heat add the TB of peanut oil. Once hot carefully add the rice and press out flat. Cook for 5 minutes and then peak underneath with a spatula. Once golden brown turn off heat.

In a small mixing bowl mix together the soy, fish sauce, sugar, 1 TB of the mint and the chile.

In a non-stick pan over medium-high heat add the tsp of peanut oil. Once hot crack the egg into the pan. When the egg white is set flip the egg and cook for 15 seconds or until desired doneness.

Place the rice on a plate. Place the egg on top of the rice.

Add the sauce to one of the pans and boil for 15 seconds just to make hot and fuse the flavors. Pour over the egg. Garnish with the other TB of mint and enjoy!

Feed the hungry by making a pledge (no cost) to eat good. Do good every day. America’s egg farmers are donating up to one million eggs to feed the hungry.

Eat well, Enjoy life, Be happy!