Recipe: Thai eggs and rice

Quick, simple, and delicious. What more can you ask from a meal, especially around this busy time of the year? If you love a good, savory breakfast, this makes for a great, speedy hot meal on weekday mornings (assuming you have some rice cooked ahead of time). Don’t let the fish sauce throw you off; I promise it is not fishy in the least, and you won’t even notice it’s there. The tiny amount that goes in imparts a more flavorful, umami saltiness than salt alone would.

Serves 1


  • 1 tbsp canola or other neutral oil
  • 2 eggs
  • 1/2 tsp fish sauce
  • 1/2 tsp vinegar
  • 1 tbsp cornstarch or flour
  • 1 tbsp water
  • 1 cup rice, cooked


  1. If you do not have some rice already cooked, do this first. The eggs will take less than 5 minutes to whip up, and they are best served fresh.
  2. Heat a small frying pan with the oil over medium-high heat, until the oil starts smoking lightly.
  3. While pan is heating up, mix together fish sauce, vinegar, cornstarch, and water. Beat in eggs. Try to keep the fork as low as possible when beating, in order to avoid adding too much air into the mix.
  4. When pan is ready, pour in the eggs from about a foot above the pan. Cook eggs for about 20 seconds, and flip. Cook for another 20 seconds on the other side. Eggs should look toasted and crispy on the edges.
  5. Serve immediately over hot rice.