The Bangkok Morning Bowl with Jasmine Rice
Everything you could want for a Thai morning in one generous bowl — fluffy jasmine rice crowned with a crispy fried egg, sweet Chinese sausage, quick-pickled vegetables, and a bright chili-lime dressing. Inspired by the customizable rice plates found at street stalls across Bangkok, this breakfast bowl is endlessly adaptable and guaranteed to fuel your day with flavor.
Ingredients
- 2 cups jasmine rice, cooked
- 4 large eggs
- 2 Chinese sausages (goon chiang), sliced diagonally
- 1 cup cucumber, diced
+ 13 more ingredients
Instructions
Quick-pickle the vegetables by tossing julienned carrot and half the diced cucumber with rice vinegar and 1 tablespoon sugar. Let sit for at least 10 minutes while you prepare everything else.
Make the chili-lime dressing by whisking together lime juice, fish sauce, chili flakes, 1 teaspoon sugar, and grated garlic until the sugar dissolves.
Pan-fry the sliced Chinese sausage in a dry skillet over medium heat for 3-4 minutes until the edges are caramelized and the fat has rendered. Remove and set aside.
In the same skillet, add the neutral oil and heat over medium-high. Fry the eggs one or two at a time, basting the tops with hot oil, until the whites are set and crispy around the edges but the yolks are still runny, about 2-3 minutes each.
Divide the warm jasmine rice among four bowls. Arrange the caramelized sausage, pickled vegetables, fresh cucumber, and herbs around the rice. Place a fried egg on top of each bowl.
Drizzle with the chili-lime dressing, scatter fried shallots over everything, and serve with Sriracha or sweet chili sauce on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI