I absolutely love the combination of sunny-side-up eggs on rice. The creamy yolk dripping over the fluffy rice is perfection. Eggs for dinner is economical and quick, but it doesn’t have to be boring. This Thai version kicks things up a notch with chili peppers and fragrant basil.
Use organic ingredients when possible
1 cup brown or white jasmine rice
2 tbsp avocado oil
5 coves of garlic, minced or finely grated
1 thumb-size piece of ginger, minced or finely grated
1 to 2 Thai red chilies (or more if you like it spicier)
1 onion, sliced
2 tbsp soy or coconut sauce, plus more to taste
2 tbsp fish sauce (or soy/coconut sauce)
1 head of broccoli, cut into small florets (can also use other veg like red peppers and snow peas)
1 handful fresh Thai basil (or regular basil), for garnish
4-5 green onions (scallions), sliced (optional garnish)
1 to 2 large eggs per person
Cook the jasmine rice as per the package directions.
Warm a wok or large skillet over medium-high heat. Add the oil and swirl around, then add the minced garlic, ginger, and Thai chilies. Stir-fry 1 minute ensuring nothing burns, then add the sliced onion. Continue stir-frying 2 to 3 minutes.
Add the soy or coconut sauce and a splash of water to make it more saucy. Next, add in the broccoli, turn down the heat to medium-low, cover with a lid, and allow to steam for about 5 minutes, or until the broccoli is cooked. Taste and adjust seasonings as desired.
For the eggs, warm a non-stick frying pan over medium heat (if using the same wok/skillet for the eggs, place the stir-fried veggies in a serving dish and give the wok/skillet a quick wipe). Add a bit of avocado oil to prevent the eggs from sticking. Crack each egg in a small dish to ensure the yolk is not broken before slowly adding it to the pan. Cook the eggs until desired done-ness is reached (I like my eggs with runnier yolks).
To serve, place stir-fried veggies and sauce over a bed of jasmine rice, top with 1 or 2 sunny-side-up eggs, sliced green onions, and torn fresh basil.
Any leftovers can be stored for one week in a covered container in the refrigerator.