Coconut Rice Bowls & Sunny Side-Up Eggs

with Corn & Islander Pepper

35 MIN

2 Servings

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From the Test Kitchen

Tonight’s dish pays tribute to “yam khai dao,” a Thai vegetable salad tossed in a spicy, sweet, and sour dressing and topped off with a fried egg. We’re serving a medley of corn and islander pepper sautéed with Thai bird’s eye chile (yours may be red or green) for thrilling heat. Thin-sliced red cabbage, marinated in lime juice and ponzu, provides a refreshing crunch, while coconut rice makes for a fluffy, subtly sweet counterpoint.

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Nutrition

PER SERVING
Calories

820 Cals (est.)

View Full Nutrition

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1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime. Cut out and discard the cabbage core; thinly slice the leaves. Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob. Cut off and discard the stem end of the islander pepper; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice lengthwise. Roughly chop the cilantro leaves and stems. Cut off and discard the stem end of the chile pepper; thinly slice into rounds. Thoroughly wash your hands immediately after handling the chile pepper.

2 Make the coconut rice:

In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 14 to 16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Season with salt and pepper to taste.

3 Make the dressing & marinate the cabbage:

While the rice cooks, in a large bowl, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Add the cabbage; season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste.

4 Cook the vegetables:

While the cabbage marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened and fragrant. Add the islander pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat; stir in the juice of the remaining lime wedge. Season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

5 Fry the eggs:

While the cabbage continues to marinate, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Keeping them separate, crack the eggs into the pan; season with salt and pepper. Cook 3 to 4 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

6 Finish the cabbage & plate your dish:

To the bowl of marinated cabbage, add the peanuts; toss to combine. Divide the cooked rice between 2 dishes. Top with the finished cabbage (including any marinating liquid), cooked vegetables, and fried eggs. Garnish with the cilantro. Enjoy!