ASIAN EGGS

“Per­fect for a no-fuss, quick din­ner”

Sunday Herald Sun - Stellar - - Weekly Plan­ner -

SERVES 4

1½½ cup cups (75g) (300g) un­salted long- grain peanuts rice 8 eggs 1 bunch each co­rian­der and Thai basil, Bean sprouts, chopped bird­s­eye chilli Chilli paste 2 tsp grated gin­ger Pre­heat instructions,Place peanutsoven thento 180°C.on set a aside. bak­ing Cook tray rice andto pack­etroast for 10 min­utes or un­til light golden then re­move, cool and roughly chop. For the chilli paste, com­bine in­gre­di­ents in a bowl and set aside. Heat oil in a wok over medium-high heat. Crack one egg into a cup, then when the oil is hot, use the cup to pour the egg into the cen­tre. Cook for 1 minute or un­til the out­side starts to go golden but the yolk is still runny. Re­move with a slot­ted spoon and re­peat with re­main­ing eggs. Spoon rice onto dishes, top with eggs, peanuts, herbs and chilli sauce. Serve with bean sprouts, ex­tra chilli and lime wedges. NU­TRI­TION • 21G PRO­TEIN • 7G SAT FAT • 63G CARB • 2G SUG­ARS • 1030MG SODIUM • 690 CAL (2885KJ)

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