Thai · Dinner
Grilled Chicken Rice Plate (High-Protein)
Char-grilled chicken thigh served over jasmine rice with a fried egg and cooked edamame, topped with a fresh cucumber-chili relish and cilantro, finished with a garlic-lime-fish sauce dressing. A high-protein Thai rice plate balancing savory and sour flavours.
$5
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
615Calories
54.3gProtein
28.6gFat
41.2gCarbs
10.8gSugar
5.6gFiber
2210mgSodium
426mgChol
7.1gSat Fat
890mgPotassium
95mgCalcium
4.3mgIron
1.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim and pat the chicken thigh dry, then toss in a bowl with fish sauce, lime juice, minced garlic, and sugar.
2
Marinate
Cover the bowl and let the chicken sit at room temperature for 20 minutes.
3
Grill
Place the chicken thigh on a preheated grill or grill pan over medium-high heat and cook 5 to 6 minutes per side until charred and the juices run clear when pierced.
4
Rest
Transfer the chicken to a board and rest for 5 minutes so the juices settle before slicing.
5
Fry
Heat the vegetable oil in a small skillet over medium heat and fry the egg 2 to 3 minutes until the white is set and the yolk edge firms.
6
Toss
In a small bowl, toss the sliced cucumber, shallot, and chili with lime juice, fish sauce, and sugar until the sugar dissolves.
7
Build
Mound the jasmine rice on a plate, scatter the warm edamame beside it, and fan the sliced rested chicken thigh over the rice.
8
Plate
Top with the fried egg, spoon the cucumber relish alongside, and scatter the cilantro over everything before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 tbsp2 tbsp fish sauce, for marinade
- 2 tbsp2 tbsp lime juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp sugar-white
- 1 cup200g cooked jasmine rice
- 1/2 cup74g shelled edamame, cooked
- 22 eggs
- 1/2 cup60g cucumber
- 22 small shallot
- 22 fresh chili
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp lime juice, for dressing
- 2 tbsp2 tbsp fish sauce, for dressing
- 2 tsp2 tsp sugar-white, for dressing
- 2 tsp2 tsp vegetable oil, for frying the egg
