Yam Kai (Thai Eggs) with Leftover Grains

Ingredients for Yam Kai (Thai Eggs) with Leftover Grains

• 1 1/2 tablespoons freshly squeezed lime juice (from 1/2 lime)

• 1 1/2 tablespoons fish sauce

• 1 1/2 teaspoons chilli paste (sambal oelek), or to taste

• 240ml (190 g) cooked barley, sorghum, quinoa, millet, or brown rice cooled

• 4 large eggs

• 1 tablespoon vegetable oil

• 4 shallots, thinly sliced

• 4 spring onions, cut into 2-inch (5-cm) lengths, green and white parts separated

• 1 leftover cooked pork chop, meat removed from the bone and thinly sliced (optional)

In a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chilli paste, and the cooked grain of your choice; set aside.

Put the eggs and the remaining 1/2 teaspoons of chilli paste in a small bowl and beat with a fork to combine; set aside.

In a large heavy sauté pan, heat 1/2 tablespoons of the oil over medium-high heat. Add the shallots, the white sections of the spring onions, and the pork, if using, and cook, stirring occasionally, until the shallots are very dark brown and shriveled, about 4 minutes. Add the spring onion greens and the remaining 1/2 tablespoons 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. Serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.