Grilled Thai Sticky Rice with Egg, 'Khao Jee'
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This is a popular Northeastern Thai (Isaan) style snack. An exciting and new discovery for people in Bangkok but it's easy to find in Isaan. We know a street vendor in Bangkok that prepares it perfectly, shown in pictures below. The finished result is a snack that's perfectly crunchy on the outside, has a touch of smokey flavor, and a soft inside. Khao Jee can be enjoyed alone, and it also goes great with barbecue pork or moo tod
Ingredients
For 4 Person(s)
Ingredients
- 2 Cups Thai Sticky Rice
- Maggi Seasoning
- Ground Thai Garlic
- 1 Teaspoon Thai Pepper Powder
- 6 Eggs
Method for Grilled Thai Sticky Rice with Egg, 'Khao Jee'
Prepare your Thai sticky rice as per our detailed instructions (soak two cups of sticky rice in water overnight, then steam 45 minutes in a sticky rice pot/basket).
Shape your sticky rice into nice round and somewhat thick (at least 1") patties, much like a hamburger patty. With two cups of sticky rice, you will get about 8 patties.
Crack the eggs into a flat-bottom pan and stir vigorously to mix, then add Maggi Seasoning at least 1 tablespoon (more, if you prefer), and add about 1/2 teaspoon ground garlic (optional).
Place two or three sticky rice patties on a grill over charcoal, for about 30 seconds or so on each side. This will start getting it crispy and firm up the patty. Next, dip each side of the patty into your egg mixture, and put back on the grill. Cook carefully not to burn the patty, using tongs to grasp the patty and flip it over. As the patty starts to brown, put it back in the egg mixture, coat thoroughly, and return to the grill.
After you've coated the patty three times in the egg mixture, and cooked the patty until it's nice and crunchy on the outside, serve and enjoy! This unique crunchy rice snack is a healthy meal on it's own, or a great thing to serve with barbecued meat of your choice.
Grill before dipping in egg mixture
Thoroughly coat with egg
Cook and turn to gently brown
