laotian

Fried Egg and Tomato Relish with Sticky Rice

This steamed dish pairs sticky rice, uncooked with eggs, tomatoes, chopped and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced Gluten free High satiety Pescatarian Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

21 g Protein

79 g Carbohydrates

28 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

78g sticky rice (glutinous rice), uncooked 285 kcal
92g eggs 132 kcal
203g tomatoes, chopped 37 kcal
18g vegetable oil 159 kcal
6g garlic, minced 9 kcal
23g shallot, minced 17 kcal
2g dried red chilies, crushed 1 kcal
9g fish sauce 3 kcal
9g lime juice 3 kcal

Cooking instructions

sticky rice (glutinous rice)
Cook sticky rice: rinse glutinous rice, soak 2 to 4 hours (or quick soak in hot water 30 minutes), then steam until tender; keep warm.
vegetable oilgarlicshallot
Make the relish: heat 1 tablespoon oil in a small pan. Add garlic and shallot and cook 30 to 60 seconds.
tomatoesdried red chilies
Add tomatoes and dried chilies; cook until the tomatoes soften and turn jammy, 5 to 7 minutes.
fish saucelime juice
Season with fish sauce and lime juice; mash lightly with a spoon to make a chunky relish.
eggsvegetable oil
In a separate pan, fry the eggs in the remaining oil until the edges are crisp and the yolks are set to your liking.
sticky rice (glutinous rice)eggstomatoes
Serve sticky rice with the tomato relish and fried eggs on top.