sri-lankan

Red Rice with Coconut Sambol and Fried Egg

Name: Red Rice with Coconut Sambol and Fried Egg
Yield: 1 serving
Cuisine: sri-lankan
Ingredients: 57 g red rice, dry; 50 g grated coconut, fresh or frozen; 32 g egg; 6 g coconut oil; 9 g lime juice; 1 g chili flakes; 0.63 g black pepper; 2 g salt; 189 g water

This dish pairs red rice, dry with grated coconut, fresh or frozen, egg and coconut oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Breakfast Lunch

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

12 g Protein

60 g Carbohydrates

42 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

57g red rice, dry 208 kcal
50g grated coconut, fresh or frozen 330 kcal
32g egg 46 kcal
6g coconut oil 53 kcal
9g lime juice 3 kcal
1g chili flakes 3 kcal
1g black pepper 2 kcal
2g salt 0 kcal
189g water 0 kcal

Cooking instructions

red ricesaltwater
Rinse red rice and cook with water and salt until tender; rest covered 5 minutes.
grated coconutlime juicechili flakesblack peppersalt
Mix grated coconut with lime juice, chili flakes, salt, and black pepper to make coconut sambol.
grated coconuteggcoconut oilsalt
Heat coconut oil in a small pan and fry the egg to your preferred doneness; season lightly with salt.
red ricegrated coconutegg
Warm the rice, then plate with coconut sambol on the side and the fried egg on top.
lime juice
Finish with a little extra lime juice over the sambol if desired.