Hands-on time: 25 min­utes To­tal time: 25 min­utes Makes: 4 serv­ings

Canadian Living Comfort Food - - Eggs & Brunch -

The silky yolks of softly set fried eggs are a key com­po­nent in this easy Thai-style din­ner. Pierce the yolks and stir them into the pork mix­ture to com­bine the rich flavours. Serve over cooked jasmine or other long-grain rice.

3 tbsp sodium-re­duced chicken broth

1 tbsp sodium-re­duced soy sauce

1 tbsp cider vine­gar

1 tsp fish sauce

¼ tsp gran­u­lated sugar

2 tbsp veg­etable oil

half onion, diced

3 cloves gar­lic, minced

half Thai bird’s-eye pep­per, seeded and

thinly sliced

half sweet red pep­per, diced

450 g ground pork

2 tsp lime juice

4 eggs

1 green onion, sliced

lime wedges

In small glass mea­sure, whisk to­gether broth, soy sauce, vine­gar, fish sauce and sugar; set aside.

In large non­stick skil­let or wok, heat half of the oil over medium-high heat; cook onion, gar­lic and bird’s-eye pep­per, stir­ring, un­til soft­ened, about 3 min­utes. Stir in red pep­per; cook, stir­ring, un­til pep­pers are ten­der, about 3 min­utes.

Stir in pork; cook, stir­ring and break­ing up with spoon, un­til no longer pink, about 3 min­utes. Stir in broth mix­ture; cook, stir­ring oc­ca­sion­ally, un­til no liq­uid re­mains and pork is crisp and be­gins to brown, about 7 min­utes. Stir in lime juice.

Mean­while, in sep­a­rate skil­let, heat re­main­ing oil over medium heat; cook eggs un­til whites are set yet yolks are still runny, about 3 min­utes. Ar­range over pork mix­ture; sprin­kle with green onion. Serve with lime wedges.

PER SERV­ING: about 402 cal, 28 g pro, 29 g to­tal fat (9 g sat. fat), 5 g carb (1 g di­etary fi­bre, 2 g sugar), 256 mg chol, 409 mg sodium, 487 mg potas­sium. % RDI: 4% cal­cium, 16% iron, 16% vit A, 50% vit C, 18% fo­late.

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