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sri-lankan

Red Rice with Coconut Sambol and Fried Egg

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
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

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

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