jasmine rice Archives

Breakfast recipes

Tempura eggs

10 minutes

Chicken recipes

Malaysian roast chicken

1 hour

Chicken breast

Chicken fried rice

35 minutes

Asian recipes

Szechuan wok beef with salted lime cucumber

10–15 minutes

Asian recipes

Pork fillet with coconut jasmine rice

30 minutes

Asian recipes

Asian-style sticky pork with Jasmine rice

15 minutes

Chicken recipes

Nico Panagio’s Thai chicken potjie

1 hour

Curry recipes

Burmese red curry

1 hour

Asian recipes

Pork larb with cos spears

20 minutes

Asian recipes

Coconut seafood and Asian greens stir-fry

10 minutes

Lamb recipes

Mansaf (lamb in yoghurt sauce)

4 hours

Asian recipes

Khai jiao

10 minutes

Khai jiao

Serves 1 adult and a toddler

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 minutes

Ingredients

2 free-range eggs
1⁄2 t fish sauce
1⁄2 cup oil
Jasmine rice, for serving
Sriracha sauce, for serving
Spring onions, thinly sliced, to garnish

Method

Scramble the eggs and fish sauce using a fork, in deep circular motions to aerate the mixture.
Heat the oil until it is extremely hot in a wok or small saucepan. Drop a small amount of egg into the bubbling oil – if it immediately fluffs up and spins around the surface of the oil, you know you’re ready to go.
Aerate the egg mixture until the last minute, then pour it into the hot oil and allow it to puff up. Fry for 30–45 seconds, then turn carefully and fry for a further 30–45 seconds. Remove from the oil and place on a pile of kitchen paper to get rid of the excess oil before serving on a bowl of jasmine rice with a squirt or two of sriracha sauce. Garnish with spring onions.

Cook's note: Some mornings are French, others Turkish, and sometimes an egg requires only mascarpone to make it Italian. But we save the khai jiao for weekends when we dream of golden buddhas.

Discover more breakfast recipes here.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Tempura eggs

Malaysian roast chicken

Chicken fried rice

Szechuan wok beef with salted lime cucumber

Pork fillet with coconut jasmine rice

Asian-style sticky pork with Jasmine rice

Nico Panagio’s Thai chicken potjie

Burmese red curry

Pork larb with cos spears

Coconut seafood and Asian greens stir-fry

Mansaf (lamb in yoghurt sauce)

Khai jiao

Khai jiao

Ingredients

Method