Thai · Breakfast
Fried Eggs with Fish Sauce (Low-Chol)
Crisp-edged fried eggs finished with fish sauce, lime juice and fresh chili, scattered with scallion and cilantro over steamed jasmine rice. Two egg whites and one whole yolk fry hot and fast so the edges bubble and blister while the salty-sour dressing cuts richness.
$2
5 minsPrep
6 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
301Calories
21.8gProtein
11.6gFat
26.6gCarbs
1.8gSugar
1.3gFiber
830mgSodium
75mgChol
3.1gSat Fat
495mgPotassium
48mgCalcium
2.4mgIron
0.8mcgVitamin B12
10mgVitamin C
low-cholesterol
gluten-free
low-calorie
low-chol
Instructions
1
Prep
Crack the egg whites and whole egg into a small bowl. Mince the garlic, slice the chili and scallion, and chop the cilantro.
2
Fry
Heat the vegetable oil in a small nonstick skillet over medium-high heat until it shimmers. Pour in the egg mixture and fry undisturbed for 2–3 minutes until the edges turn crisp and golden.
3
Bloom
Scatter the minced garlic and sliced chili over the egg in the last 30 seconds of frying so they sizzle in the hot oil.
4
Plate
Drizzle the fish sauce and lime juice over the fried egg, slide onto a plate with the jasmine rice, scatter the scallion and cilantro over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 1/2 cup180g, about 4 large egg whites plus 1 whole egg egg white with one whole egg
- 2 tsp2 tsp vegetable oil
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp lime juice
- 1 clove1 clove garlic
- 22 fresh chili
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 cup190g cooked jasmine rice
