Yam Kai (Thai Eggs) with Leftover Grains
Yam Kai (Thai Eggs) with Leftover Grains is a flavorful Thai Thai Recipes dish prepared with quality ingredients. In a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chile paste, and the cooked grain of your choice; set aside.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chile paste, and the cooked grain of your choice; set aside.
Put the eggs and the remaining 1/2 teaspoon of chile paste in a small bowl and beat with a fork to combine; set aside.
In a large heavy sauté pan, heat 1/2 tablespoon of the oil over medium-high heat.
Add the shallots, the white sections of the scallions, and the pork, if using, and cook, stirring occasionally, until the shallots are very dark brown and shriveled, about 4 minutes.
Add the scallion greens and the remaining 1/2 tablespoon of oil and cook for 1 minute.
Pour in the egg mixture and cook without disturbing for 30 seconds, then turn and stir, breaking it up a little but keeping good-size pieces together, cooking until just set, about 45 seconds.
Pour in the grain mixture and cook, turning with a spatula, until heated through, about 1 minute.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.