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Thai Brown Rice And Peanut Bowls With 6-minute Egg
Prepare the rice. Rinse rice under cold water until it runs clean. Add rice, 1.5 cups of water, and a pinch of salt to a small pan with a lid and bring to a boil. Cover, reduce heat to low, and cook for 30-40 minutes, until water is absorbed and rice is tender. Fluff with fork. Meanwhile: For the sauce, combine all ingredients into a blender and and pulse until smooth. Add water a little bit at a . . .
Prep Time: 00:10
Cook Time: 00:40
1 serrano chili, seeded and chopped
1 garlic glove, chopped
1 cup creamy peanut butter
3/4 cup unsweetened coconut milk
2 tbsp dark brown sugar
2 tbsp fresh lime juice
2 tbsp soy sauce
2 tsp fish sauce
1 cup brown rice, rinsed until water runs clear
1 1/2 cups water
pinch of salt
4 large eggs, cold
3 quarts of water, heated to 180 degrees (not quite simmering)
1 large bowl of ice water, for cooling eggs
1/2 head of napa cabbage, sliced
3 scallions, sliced
2 golden beets, peeled and cut into matchsticks
2 celery stalks, cut on the diagonal
1 cucumber, sliced into half-moon shapes
1 cup bean sprouts
1 cup cilantro, chopped
1/3 cup mint leaves, torn
pinch of salt
chopped, unsalted peanuts for garnish
1Prepare the rice. Rinse rice under cold water until it runs clean. Add rice, 1.5 cups of water, and a pinch of salt to a small pan with a lid and bring to a boil. Cover, reduce heat to low, and cook for 30-40 minutes, until water is absorbed and rice is tender. Fluff with fork.
2Meanwhile: For the sauce, combine all ingredients into a blender and and pulse until smooth. Add water a little bit at a time, if needed, to reach a sauce-like consistency.
3Transfer sauce to a small sauce pan and heat over medium heat, whisking until smooth. Season with salt, as needed and keep warm over low heat.
4For the eggs: heat 3 quarts of water (it doesn't have to be exact ... you just need a big pot) to 180 degrees. If you can be exact with the temperature, great, if not: at this temperature the water will just be starting to quiver.
5Add the cold eggs to the water and simmer eggs for 6 minutes. USE A TIMER.
6Remove eggs from the pot and immediately submerge in bowl of ice water. Let cool in ice water for 15 minutes while you finish the rest of the dish.
7Combine sliced cabbage, scallions, matchstick beets, celery, cucumber, bean sprouts, cilantro, mint, and salt. Toss together.
8Put rice in a bowl, top with tossed salad ingredients and drizzle with the warm peanut dressing.
9Peel eggs. Slice one egg in half and place on top of rice bowl. Top with chopped peanuts and more cilantro. Serve and enjoy.
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