Lemongrass Peanut Breakfast Rice with Soft Eggs

Intro

This breakfast rice uses lemongrass peanut sauce to bring aroma and lift to a dish that could otherwise feel too dense first thing in the morning. Soft eggs, warm rice, and fresh herbs make it substantial, but the finish stays bright and clean.

Ingredients

• For the rice: 3 cups warm cooked jasmine rice, 1 tbsp neutral oil, 1 small shallot thinly sliced, 1 cup bean sprouts, 2 scallions sliced
• For the eggs: 4 large eggs, 1 tbsp water, pinch of salt
• For the sauce: 1/3 cup lemongrass-peanut, 2 tbsp warm water, 1 tsp fish sauce, 1 tsp lime juice
• To finish: cilantro leaves, crushed peanuts, lime wedges

Instructions

1. Whisk together the lemongrass peanut sauce, warm water, fish sauce, and lime juice until smooth and spoonable. The sauce should taste bright and slightly punchy on its own, since the rice and eggs will mellow it.
2. Whisk the eggs with the water and salt just until combined. Heat a nonstick skillet over medium-low heat and cook the eggs slowly, stirring gently, until they form soft curds that are still a little glossy. Transfer them out before they fully set.
3. Heat a separate skillet or wok over medium-high heat and add the oil. Add the shallot and cook 1 minute until softened. Add the rice and break up any clumps, then let parts of it sit against the pan for brief moments so some grains toast lightly.
4. Add the bean sprouts and scallions and toss for 30 seconds, then spoon in about two-thirds of the sauce and toss until the rice is lightly coated and aromatic. Fold in the eggs carefully so they stay in tender pieces rather than breaking down into the rice.
5. Finish with cilantro, crushed peanuts, and lime, serving the remaining sauce alongside if desired. The bowl should feel warm and rich but lifted by the lemongrass and fresh herbs.

Why This Works

Lemongrass keeps the peanut base bright, while adding the eggs at the end preserves their softness and gives the rice more texture and richness.