Yam Kai (Thai Eggs) with Leftover Grains

Yam Kai (Thai Eggs) with Leftover Grains
Yam Kai (Thai Eggs) with Leftover Grains
gluten free Thai-style eggs, most commonly made with softened glass noodles rather than a whole grain, are incredibly versatile, appealing to me as a quick but fun and satisfying breakfast or lunch or supper because I usually have everything I need on hand. In fact, every time I make this—and I make it often—I'm amazed that such a dish essentially just came out of my fridge. It's even easier if you have a little bag of cooked rice or other grains in the freezer: Just break off a chunk, put it in a sieve, and rinse under cool water until the grains separate. If you don't have fish sauce, you can use 1 tablespoon soy sauce instead, and if you don't have chile paste, use a couple good pinches of crushed red chiles. The one secret to good yam kai, in my experience, is that you must cook the shallots until they're almost burned. And the more of them you use, the better—as many as you can stand to peel and slice in the morning as you down your first cup of coffee; four is my limit.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 2
Egg Breakfast Sauté Wheat/Gluten-Free Advance Prep Required Sugar Conscious Dairy Free Peanut Free Tree Nut Free No Sugar Added
  • 1 tablespoon vegetable oil
  • 4 large eggs
  • 1 1/2 tablespoons fish sauce
  • 1 1/2 tablespoons freshly squeezed lime juice (from 1/2 lime)
  • 1 1/2 teaspoons chile paste (sambal oelek), or to taste
  • 1 cup (190 g) cooked barley, sorghum, quinoa, millet, or brown rice cooled
  • 4 shallots, thinly sliced
  • 4 scallions, 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)
  • Carbohydrate 51 g(17%)
  • Cholesterol 372 mg(124%)
  • Fat 17 g(26%)
  • Fiber 8 g(33%)
  • Protein 19 g(38%)
  • Saturated Fat 4 g(19%)
  • Sodium 1225 mg(51%)
  • Calories 425

Preparation 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. 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. Serve. From Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook by Liana Krissoff. Copyright © 2012 Liana Krissoff; photographs copyright © 2012 Rinne Allen. Published in 2012 by Stewart, Tabori & Chang, an imprint of ABRAMS.

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