Khai Jiao

Name: Khai Jiao
Ingredients: 1 red or green Thai chile, thinly sliced; 1 tsp. distilled white vinegar; 1 tsp. granulated sugar; 3 Tbsp. fish sauce, divided; 4 large eggs; 4 scallions, thinly sliced; Freshly ground white pepper; ¼ cup vegetable oil; Cooked jasmine rice and Sriracha (preferably Shark Brand; for serving)

4.8

(12)

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Servings: 2

Cost: $12.00 /serving

vinegar sugar fish sauce

Ingredients

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1 red or green Thai chile, thinly sliced1 tsp. distilled white vinegar1 tsp. granulated sugar3 Tbsp. fish sauce, divided4 large eggs4 scallions, thinly slicedFreshly ground white pepper¼ cup vegetable oilCooked jasmine rice and Sriracha (preferably Shark Brand; for serving)

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Instructions

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Step 1

Mix chile, vinegar, sugar, 2 Tbsp. fish sauce, and 1 Tbsp. water in a small bowl until sugar is dissolved. Set sauce aside.

Step 2

Whisk eggs and remaining 1 Tbsp. fish sauce in a small bowl until smooth and frothy. Stir in half of the scallions; season with white pepper. Heat oil in a medium cast-iron or nonstick skillet over medium-high. You want the oil really hot, almost smoking; be careful! Pour egg mixture evenly across skillet. Let cook, undisturbed, until golden brown underneath, about 30 seconds. Carefully turn over with tongs, gently lowering it away from you. Cook until golden brown on other side, about 1 minute. Transfer to paper towels to drain.

Step 3

Serve khai jiao over rice, topped with remaining scallions, with Sriracha and reserved sauce alongside.