It is common in Asian cuisine to pair eggs with rice. This is a combination I had never tried so I researched it and found several recipes that make a spicy "salsa" to add over the top. Mine is adapted from a Thai recipe and is VERY spicy. You can reduce the heat by replacing the chilies with chopped red and green bell peppers if that is more to your liking. This mix will also go great over fish, chicken and even a steak. The flavors are amazing.
Cut the chili peppers into rings and soak in cold water for 10 minutes.
Add all other ingredients into a bowl.
Remove the rings from the water and remove the center seeds if you want a less spicy sauce
Take half the rings and chop up finely and leave the other half whole.
Add to the other ingredients and stir gently.
Refrigerate for at least an hour and up to 3 days
Crack 2 eggs into a small, non-stick skillet that has been sprayed with cooking spray.
Place pan over low-med heat and allow the eggs to cook slowly.
Carefully break the yolks and gently stir them into the egg whites **We are not trying to make scrambled eggs, just yellow and white sections of egg.**
Cover and cook the eggs until the top is just set and take off heat.
Add the rice to one half of the eggs and fold into a plate like an omelet.
Spoon the salsa over the top and add a little extra for garnish. I used about an 1/8 of a cup and just deducted that from my veggie. Serve with asparagus or another veggie that pairs well with eggs.
This makes one serving
Count as: 1 Protein -- 1 Starch -- 1/8 cup of Veggie
Servings 0
Call Now Button