Thai Pickled Mushrooms with a Fried Egg and Rice recipes
Ingredients
- 2 chiles de arbol
- 2 garlic cloves, smashed
- 2 cilantro roots, chopped
- 2 small shallots, halved and thinly sliced
- 1 teaspoon coriander seeds
- 2 tablespoons canola oil
- 16 ounces button mushrooms, cleaned and quartered
- One 1-inch piece galangal, thinly sliced
- ½ cup white vinegar
- ¼ cup water
- 1 tablespoon palm sugar
- 8 kaffir lime leaves, 6 thinly sliced and 2 whole
- 2 bird's-eye chiles, thinly sliced
- 1 teaspoon freshly ground white pepper
- canola oil
- 4 large eggs
- 6 cups cooked jasmine rice
- ½ cup cilantro leaves (leave a little stem attached)
- ¼ cup thinly sliced scallion
- ½ teaspoon coriander seeds, slightly crushed in a mortar and pestle
Instructions
Thai-Pickled Mushrooms with a Fried Egg and Rice recipes serves 4 original recipe by Tasting Table.
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