Fried Egg Peanut Satay Bowl with Jasmine Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Bargain Box (3 Nights For 4) on Sunday, May 12, 2024.

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Satay is a classic street food that's easy to make and delicious to eat. Ready in just 30 minutes, this recipe packs a punch with peanut butter, Thai red curry paste and a fresh Asian veggie salad.

Ingredients

Rice

300g jasmine rice
2 1/4 cup boiling water

Satay

120g smooth peanut butter
200ml light coconut milk
2 tsp red curry paste
2 tsp soy sauce
2 tsp rice wine vinegar
2 Tbsp sweet chilli sauce

Salad

1 twin pack baby bok choy, thinly sliced
350g slaw
100g vegan Thai dressing

Fried Eggs

1 drizzle of oil
2/3 pack eggs (6 pack)
1 pinch of chilli flakes, optional

To Serve

1 pack chopped peanuts

Steps

Boil a kettle. Combine rice, boiling water measure and a pinch of salt in a pot. Cover with lid and bring to the boil. Drop to lowest heat and cook for 12 mins. Turn heat off, leave lid on and steam for 5 mins.
Combine all satay ingredients in a pot on medium-high. Add the curry paste to suit your spice preference. If you want a mild sauce use half the amount in the recipe, if you like it a bit spicier add an extra teaspoon. Cook, stirring, for 1-2 mins until sauce has thickened. Season to taste with soy sauce. Remove pot from heat.
Thinly slice baby bok choy. Toss with remaining salad ingredients in a bowl.
Heat oil in a frypan on medium-high. Crack eggs into pan, in batches if needed, and cook for 2-3 mins, until golden underneath. Season eggs with salt and sprinkle over chilli flakes (if using). Cover pan with a lid and cook for a further 1-2 mins, or until eggs are cooked to your liking.
Spoon rice and salad into bowls. Drizzle over satay sauce. Top with an egg and peanuts. Delish!

Nutritional Information

Energy	3055 kj 730 kcal
Protein	26.7g
Carbohydrate	80.3g
Fat	32.2g