Son-in-law eggs with sticky rice

Cooking Eggs Son-in-law eggs with sticky rice

Take the fuss out of Friday night with this great-value Thai meal. Weve twisted this dish to slash the fat by boiling the eggs instead of deep-frying.

Lables: High carb Low fat Low kilojoule Gluten free Lactose free Milk free Peanut free Tree nut free Wheat free
  1. Cook rice following packet directions. Transfer to a glass bowl. Stir in the seasoning.
  2. Meanwhile, place eggs in a small saucepan and cover with cold water. Bring to the boil over medium-high heat. Boil for 3 minutes. Refresh under cold water. Drain.
  3. Stir palm sugar, fish sauce, tamarind puree and water in a saucepan over medium heat for 2 minutes or until sugar dissolves. Bring to boil. Simmer for 2 minutes or until sauce thickens slightly. Stir in lime juice.
  4. Divide rice among serving bowls. Carefully peel eggs and halve. Divide among bowls. Drizzle over sauce. Top with coriander, spring onion and chilli. Serve with steamed Asian greens.

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215g SunRice Japanese Style Sushi Rice
2 tbsp sushi seasoning
6 eggs
1/4 cup grated palm sugar or brown sugar
2 tbsp fish sauce
2 tbsp tamarind puree
2 tbsp water
1 tbsp lime juice
1/3 cup fresh coriander leaves
2 spring onions , thinly sliced
1 long fresh red chilli, thinly sliced
Steamed Asian greens, to serve

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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