Yam Kai Thai Eggs With Leftover Grains Recipes

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YAM KAI (THAI EGGS) WITH LEFTOVER GRAINS



Yam Kai (Thai Eggs) with Leftover Grains image

gluten free Thai-style eggs, most commonly made with softened glass noodles rather than a whole grain, are incredibly versatile, appealing to me as a quick but fun and satisfying breakfast or lunch or supper because I usually have everything I need on hand. In fact, every time I make this-and I make it often-I'm amazed that such a dish essentially just came out of my fridge. It's even easier if you have a little bag of cooked rice or other grains in the freezer: Just break off a chunk, put it in a sieve, and rinse under cool water until the grains separate. If you don't have fish sauce, you can use 1 tablespoon soy sauce instead, and if you don't have chile paste, use a couple good pinches of crushed red chiles. The one secret to good yam kai, in my experience, is that you must cook the shallots until they're almost burned. And the more of them you use, the better-as many as you can stand to peel and slice in the morning as you down your first cup of coffee; four is my limit.

Provided by Liana Krissoff

Yield Serves 2

Number Of Ingredients 9

1 1/2 tablespoons freshly squeezed lime juice (from 1/2 lime)
1 1/2 tablespoons fish sauce
1 1/2 teaspoons chile paste (sambal oelek), or to taste
1 cup (190 g) cooked barley, sorghum, quinoa, millet, or brown rice cooled
4 large eggs
1 tablespoon vegetable oil
4 shallots, thinly sliced
4 scallions, cut into 2-inch (5-cm) lengths, green and white parts separated
1 leftover cooked pork chop, meat removed from the bone and thinly sliced (optional)

Steps:

  • 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.
  • 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.
  • 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.

FRIED EGG SALAD (YUM KAI DAO)



Fried Egg Salad (Yum Kai Dao) image

Fried Egg Salad (yum khai dao) is a Thai "yum" using crispy fried eggs, garlic and coriander. This recipe is thanks to realthairecipes.com

Provided by Mousse

Categories     Thai

Time 8m

Yield 1-2 serving(s)

Number Of Ingredients 8

2 eggs
1 teaspoon fish sauce
1 1/2 teaspoons white sugar
2 1/2 teaspoons fresh lime juice
1 tablespoon small Thai red chili pepper, finely chopped
1 tablespoon garlic, finely chopped
1 tablespoon coriander leaves, & stems finely chopped
1/3 cup vegetable oil, to partially submerge the eggs while frying

Steps:

  • Mix the fish sauce, sugar, soup base and lime juice well in a bowl.
  • Chop the garlic, chilies and coriander fine.
  • Fry the eggs in a very hot pan with a good deal of oil until crispy, about 1 minute. It helps to ladle the oil over the top of the egg to cook both sides at the same time. Set aside and allow to cool a bit.
  • Put the eggs in a plate and cut into quarters. Mix the garlic, chilies and coriander together into the sauce.
  • When ready to eat, pour the sauce over the eggs. Don't let it sit long or the eggs will get soggy.

Nutrition Facts : Calories 831.9, Fat 82.6, SaturatedFat 12.5, Cholesterol 423, Sodium 604.7, Carbohydrate 11.4, Fiber 0.3, Sugar 7.7, Protein 13.5

BITTER MELON AND EGGS/ MARA PAD KAI



Bitter Melon and Eggs/ Mara Pad Kai image

Make and share this Bitter Melon and Eggs/ Mara Pad Kai recipe from Food.com.

Provided by Missy Wombat

Categories     Melons

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

1 bitter melon, about 8 inches in length
2 eggs
2 tablespoons peanut oil
1 -2 tablespoon light soy sauce
1 dash white pepper

Steps:

  • Cut the bitter melon in half lengthwise, remove the seeds and slice each half crosswise in thin pieces.
  • Beat the eggs in a bowl with 1 to 2 tsp of light soy sauce and a dash of ground white pepper.
  • Heat a wok until its surface begins to smoke.
  • Swirl in the oil and let heat 10 to 15 seconds.
  • Add the bitter melon and sauté in the oil for about one minute.
  • Sprinkle with 1 tablespoon of light soy sauce and continue to sauté for another 1 to 2 minutes, or until the melon starts to soften.
  • Spread the melon pieces thinly over the wok surface.
  • Pour the beaten eggs evenly over the melon pieces.
  • Let eggs set about half a minute, then flip the mixture over to cook the other side.
  • Cook until eggs are set and lightly browned.

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