Thai Scrambled Eggs on Rice with Chili Fish Sauce

Name: Thai Scrambled Eggs on Rice with Chili Fish Sauce
Total time: 5 min
Yield: 1 people
Ingredients: 3 count Eggs; 1 tbsp Vegetable oil; 1 cup Steamed rice; 2 tbsp Fish sauce; 1 tbsp Lime juice; 5 count Bird's eye chilies; 2 clove Garlic; 0.5 tsp Granulated sugar

Under 15 MinsHigh Protein5 Ingredients or LessBreakfastComfort FoodThai

Easy

5min

420kcal

1person

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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Soft and creamy scrambled eggs made easily in an electric skillet, served over hot steamed rice with a savory chili fish sauce.

This Thai Scrambled Eggs on Rice with Chili Fish Sauce (Khao Khai Khayie) is a popular dish that is incredibly easy to make in just a few minutes. The highlight of this dish is the texture of the eggs—soft, creamy, and cooked just enough to remain moist. When eaten, the creamy texture pairs perfectly with warm steamed rice. The secret to making perfect scrambled eggs is heat control and gentle stirring. Even with limited equipment like an electric skillet, you can achieve restaurant-quality results. It's perfect for a rushed morning, a simple lunch, or a late-night meal. To elevate the dish, the essential side is the chili fish sauce (Prik Nam Pla), which combines savory fish sauce, fresh lime juice, a hint of sugar, and the heat of bird's eye chilies and garlic. This recipe is quick, uses few ingredients, and is guaranteed to be delicious.

Ingredients

3 whole Eggs
1 tbsp Vegetable oil
150 g Steamed rice (approx 1 cup)
2 tbsp Fish sauce
1 tbsp Lime juice
5 count Bird's eye chilies
2 cloves Garlic
0.5 tsp Granulated sugar

Instructions

1
Prepare the chili fish sauce by slicing the bird's eye chilies and garlic, then placing them in a small bowl.
2
Add fish sauce, lime juice, and granulated sugar to the bowl. Stir until the sugar dissolves and set aside.
3
Set the electric skillet to medium-low heat, add vegetable oil, and wait until it is warm (do not let it get too hot).
4
Crack the eggs directly into the skillet.
5
Use a spatula to gently break the yolks and swirl them into the whites. Gently drag the eggs from the edges toward the center.
6
Once the eggs start to set but the top is still creamy and slightly runny (less than 1 minute), turn off or unplug the skillet immediately.
7
Scoop the creamy scrambled eggs over the prepared hot steamed rice.
8
Drizzle with the chili fish sauce and serve immediately.

Chef's Tips

•The secret is not to let the pan get too hot; otherwise, the eggs will cook too fast and become an omelet rather than creamy scrambled eggs.
•You can add cooked minced pork for extra protein if desired.