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Thai Rice Salad with a Crispy Egg
SPAULYSEASONALSERVINGS16Ingredients
20Minutes
110Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup cooked rice
- 3 mushrooms (chopped)
- 1 red pepper (baby, core and pith removed then sliced)
- 1/2 shallot (peeled and sliced)
- 2 Tbsp. peas (I used frozen)
- 2 Tbsp. sweetcorn (I used frozen)
- 1 Tbsp. peanuts (toasted)
- 1 egg
- 1 tsp. thai green curry paste
- 1 tsp. kecap manis (can use 1/2 tsp honey mixed with 1 tsp soya sauce)
- 1 Tbsp. light soya sauce
- 1/2 tsp. fish sauce
- 1/2 tsp. creamed coconut (optional)
- hot water (Splash of)
- 1/2 tsp. red pepper flakes
- oil (for frying)
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NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol55mg18% |
| Sodium390mg16% |
| Potassium240mg7% |
| Protein4g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A25% |
| Vitamin C70% |
| Calcium2% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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