27min 4 ppl
Khao Pad Jay with Egg and Vegetables
20 minutes
4 people
Medium31–60 min or 7–12 steps
20 min · 7 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 11g
Carbs 50g
Fats 16g
About this dish
Day-old jasmine rice tossed hard and fast in a hot wok with plenty of egg, carrot and green beans, seasoned with soy and served with lime.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Carrotfinely diced1
- Green beanssliced100 g
- Onionfinely diced1
- Garlic clovesfinely chopped3 cloves
- Spring onionssliced3
- Limescut into wedges, to serve1
Dairy & Eggs
- Eggslightly beaten4
Dried Goods
- Jasmine ricecooked and cooled, preferably a day ahead600 g
Spices & Seasonings
- White pepper0.5 tsp
Oils & Condiments
- Light soy sauce3 tbsp
- Vegetable Oil3 tbsp
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Finely dice the onion and carrot, slice the green beans, and chop the garlic.
Approx. 6 minutes
2
Heat 1 tablespoon of the vegetable oil in a wok over high heat and scramble half the beaten egg for 1 minute until just set; remove and set aside.
Approx. 1 minute
3
Heat 1 tablespoon of the oil and fry the onion, garlic, carrot and green beans for 4 minutes until softened.
Approx. 4 minutes
4
Push to one side, pour in the remaining oil and egg, and scramble for 1 minute until just set.
Approx. 1 minute
5
Add the cooked rice, breaking up any clumps, and toss for 4 minutes until heated through.
Approx. 4 minutes
6
Return the reserved egg to the wok, add the light soy sauce and white pepper, and toss for 2 minutes until evenly coated.
Approx. 2 minutes
7
Stir through the spring onions and serve with lime wedges.
Approx. 2 minutes
