Chrissy Teigen'S Crispy Rice Salad With Fried Eggs

Name: Chrissy Teigen'S Crispy Rice Salad With Fried Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups peanut oil, for frying; 1/2 cup plus 1 tablespoon all-purpose flour; 5 eggs; 2 teaspoons red chili paste or sambal oelek; 3 cups cooked jasmine rice, cooled if you made it fresh for this*; 4 dried chiles (such as chiles de arbol), or to taste; 1/4 cup peanuts; 3 tablespoons fresh lime juice (from about 1 1/2 limes); 1 tablespoon fish sauce or soy sauce; 2 teaspoons sugar; 1 teaspoon teaspoon Thai chile powder (see Tip), or to taste; 1/3 cup loosely packed fresh cilantro leaves; 1/3 cup loosely packed mint leaves; 1/3 cup sliced scallions; 2 shallots, sliced into very thin wedges; 1 1-inch piece fresh ginger, peeled and cut into thin matchsticks (julienne)

Servings: persons

4 cups peanut oil, for frying
1/2 cup plus 1 tablespoon all-purpose flour
5 eggs
2 teaspoons red chili paste or sambal oelek
3 cups cooked jasmine rice, cooled if you made it fresh for this*
4 dried chiles (such as chiles de arbol), or to taste
1/4 cup peanuts
3 tablespoons fresh lime juice (from about 1 1/2 limes)
1 tablespoon fish sauce or soy sauce
2 teaspoons sugar
1 teaspoon teaspoon Thai chile powder (see Tip), or to taste
1/3 cup loosely packed fresh cilantro leaves
1/3 cup loosely packed mint leaves
1/3 cup sliced scallions
2 shallots, sliced into very thin wedges
1 1-inch piece fresh ginger, peeled and cut into thin matchsticks (julienne)

1
In a 9-inch cast-iron skillet, heat the oil over medium-high heat to 350u00b0F. (Use a deep-fry thermometer or test the oil by dropping in a grain of rice; if it sizzles immediately but isn't burning, you're good.)
2
While the oil is heating, make the rice cakes: Put the 1/2 cup flour in a shallow dish. In a large bowl, whisk together 1 egg, the chili paste, and the remaining 1 tablespoon flour. Add the rice and mix with your hands. Form the mixture into 8 patties 3 inches wide and 1 inch thick. Dredge the patties in the flour and set on a plate.
3
Fry the dried chiles and peanuts in the oil just enough to darken them slightly, being careful not to burn them, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels; set aside for garnish.
4
Working in two batches, use a Chinese spider or slotted spoon to gently lower the rice cakes into the oil and fry them until crispy and golden brown, flipping halfway, about 5 minutes per side. Remove the cakes from the oil and allow them to cool on paper towels.
5
In a small bowl, whisk together the lime juice, fish sauce, sugar, and chile powder until the sugar is dissolved.
6
Using your hands, crumble up the crispy rice cakes into different sizes into a bowl. Add the cilantro, mint, scallions, shallots, and ginger.
7
Take a bit of the frying oil and heat it up in a separate skillet, then fry 4 eggs sunny-side-up style.
8
Toss the salad with the dressing, divide the salad among four plates, and top each plate with a sunny-side-up egg. Garnish with the fried peanuts and chiles.
9
Tip: For homemade Thai chile powder, buy dried Thai chiles (available at Thai markets) or dried serrano or arbol chiles (available at Mexican markets) and grind them up in a spice grinder or with a mortar and pestle until fine. It lasts indefinitely in a sealed container at room temp.
10
*If you're making fresh rice for this recipe, DON'T rinse the rice before cooking; the starch is your friend and will help the rice cakes stick together.

2185

kcal

Calories

137

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 cups peanut oil, for frying, 1/2 cup plus 1 tablespoon all-purpose flour, 5 eggs, 2 teaspoons red chili paste or sambal oelek, and more.

Yes, Chrissy Teigen'S Crispy Rice Salad With Fried Eggs falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!