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Asian eggs

Name: Asian eggs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: /asian
Ingredients: 1&1/2 cups (300g) long-grain rice; 1/2 cup (75g) unsalted peanuts; 100ml sunflower or peanut oil; 8 eggs; 1 bunch each coriander & Thai basil, leaves picked; Bean sprouts, chopped birdseye chilli & lime wedges to serve; 2 tsp chilli flakes; 2 tbs each chilli oil, olive oil, soy sauce; 1 garlic clove, crushed; 2 tsp grated ginger; 2 tsp fish sauce

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Jun 01, 2017

Perfect for a no-fuss, quick dinner.

1&1/2 cups (300g) long-grain rice
1/2 cup (75g) unsalted peanuts
100ml sunflower or peanut oil
8 eggs
1 bunch each coriander & Thai basil, leaves picked
Bean sprouts, chopped birdseye chilli & lime wedges to serve

Chilli paste

2 tsp chilli flakes
2 tbs each chilli oil, olive oil, soy sauce
1 garlic clove, crushed
2 tsp grated ginger
2 tsp fish sauce

Method

1.

Preheat oven to 180°C. Cook rice to packet instructions, then set aside.
2.

Place peanuts on a baking tray and roast for 10 minutes or until light golden then remove, cool and roughly chop.
3.

For the chilli paste, combine ingredients in a bowl and set aside.
4.

Heat oil in a wok over medium-high heat. Crack one egg into a cup, then when the oil is hot, use the cup to pour the egg into the centre. Cook for 1 minute or until the outside starts to go golden but the yolk is still runny. Remove with a slotted spoon and repeat with remaining eggs.
5.

Spoon rice onto dishes, top with eggs, peanuts, herbs and chilli sauce. Serve with bean sprouts, extra chilli and lime wedges.