Thai · Breakfast
Fried Eggs with Fish Sauce (Low-Calorie)
Two eggs fried in a light film of oil until the whites crisp at the edges, finished with fish sauce, lime juice and fresh chili for the sour-salty-hot hit typical of Thai cooking. Served over steamed jasmine rice with scallion and cilantro.
$2
5 minsPrep
6 minsCook
11 minsTotal
EasyLevel
Nutrition per serving
378Calories
18.9gProtein
21.2gFat
23.1gCarbs
1.2gSugar
1.1gFiber
845mgSodium
425mgChol
5gSat Fat
305mgPotassium
75mgCalcium
2.7mgIron
1.4mcgVitamin B12
10mgVitamin C
gluten-free
low-calorie
low-calorie
Instructions
1
Prep
Crack the 2 eggs into a bowl. Slice the chili and scallion, chop the cilantro, and gather near the stove.
2
Fry
Heat 2 tsp vegetable oil in a nonstick skillet over medium-high heat until shimmering, then slide in eggs and fry undisturbed for 2–3 minutes until whites set and edges turn golden.
3
Finish
Drizzle fish sauce and lime juice over the eggs. Tilt pan briefly over low heat for 10 seconds to warm sauce without cooking yolk.
4
Plate
Spoon jasmine rice onto plate, slide eggs on top, and scatter chili, scallion, and cilantro over everything.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 4 tsp4 tsp vegetable oil
- 4 tsp4 tsp fish sauce
- 2 tsp2 tsp lime juice
- 11 small fresh chili
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 1 cup190g cooked jasmine rice
