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Crispy Fried Egg Salad

A delightful blend of crispy fried eggs, vibrant vegetables, and a zesty dressing that offers a flavor explosion in every bite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Southeast Asian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the dressing
  • 1 to 2 pieces Thai chilies Adjust for heat preference
  • 1.5 tablespoons palm sugar Can substitute with brown sugar
  • 3 tablespoons lime juice Fresh is best
  • 2 tablespoons plus 1 teaspoon fish sauce Or soy sauce for a vegetarian option
For frying and assembly
  • as needed tablespoons neutral oil Canola or vegetable oil works well
  • 4 pieces eggs Room temp for even cooking
  • 0.25 cup small red or yellow onion Julienned
  • 2 stalks celery Plus a handful of leaves for crunch
  • 0.5 cup tomatoes Cut in wedges
  • 0.5 cup chopped cilantro Or parsley for a milder flavor
  • 0.25 cup roasted peanuts Roughly chopped or lightly crushed

Method
 

Preparation
  1. In a mortar and pestle, add the Thai chilies and pound until fine. Add the palm sugar and continue to pound until it dissolves into a thick paste. Pour in the lime juice and fish sauce, stirring to combine. Set aside.
  2. Heat about a quarter inch of neutral oil in a wok or small non-stick frying pan over medium-high heat until hot, testing with a small piece of onion.
Cooking the Eggs
  1. Carefully add one egg at a time to the hot oil, using a spoon to baste the top with oil as it fries. Cook for about 2-3 minutes or until the egg white is set and golden brown.
  2. Remove the egg and let it drain on a paper towel-lined plate. Repeat with the remaining eggs.
Assembly
  1. In a large mixing bowl, combine the julienned onion, celery, tomatoes, and cilantro.
  2. Cut the fried eggs into wedges and add them to the veggies, pour the dressing over, and toss gently to combine.
Serving
  1. Top with crushed peanuts for added crunch and serve with jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 2 days. For best results, store dressing and chopped veggies separately and fry eggs fresh before serving.