Burmese-Inspired Eggs with Rice for Breakfast

I have to share with you what I’ve been eating lately for breakfast. Most days, I wake up eager to get into the kitchen (of course, pouring a big cup of coffee may be part of this, too) where I usually have a list of what I’d like to cook, what I need to prep for dinner or a new recipe idea to play with ... but breakfast takes priority before I dive in.

With early morning light softly coming through the window (yes, our pitch-black mornings are beginning to brighten!), I sip my coffee and think about what to cook up. I like to start the day with protein and prefer savory breakfasts with eggs. As much as I adore pancakes, if I make a batch I always have to have an egg alongside. Now that our backyard hens are laying again after the dark winter days, I am happily collecting eggs and admiring their bright, sunny yolks.

This past December, I had Naomi Duguid’s beautiful book, Burma, on loan from the library and did quite a bit of cooking from it. I’ve since added it to my wish-list since it is a marvelous collection of stories, history and very delicious dishes (a new favorite is Golden Egg Curry). In addition to chopping and frying lots and lots of shallots, I fell in love with the combination of fish sauce and lime juice that is the foundation for many of the meals.

A bowl of leftover brown rice inspired me recently to think about a change from my usual eggs-on-toast-with-avocado. With fish sauce and lime juice still on my mind, it wasn’t long before I was chopping green onions, chiles, and, of course, shallots to whip up a fine breakfast. I find that if I keep little bowls of diced onion, ginger, garlic or some leftover veggies in the fridge, then this is indeed quick to prepare. But keep it simple, it’s first thing in the morning after all.

The rice is warmed in a bit of coconut oil with shallots and chiles, then doused in fish sauce and lime juice. A fried egg, sunny-side up, tops it off with a sprinkling of green onions. The salty, sour flavors awaken your taste buds while the creamy egg yolk coats the rice lusciously. A satisfying, energizing breakfast, and best of all, only one skillet!

Burmese-Inspired Eggs with Rice
Serves 1 (easily doubles)

1 teaspoon coconut oil (or more if needed)
2 tablespoons shallots, finely chopped
1 tablespoon red chile, finely chopped
1 cup cooked brown rice (either short or long grain)
1 tablespoon fish sauce, or more to taste (preferably Red Boat Fish Sauce, an amazing all-natural, quality sauce)
1/2 lime
1 egg
Green onions, chopped for garnish
Salt and pepper to taste

Warm the coconut oil in a small skillet over medium heat. Add the shallots and red chile and sauté for a few minutes, until soft. Add the rice and stir to warm the rice and mix in the shallots and chile.  Add the fish sauce and squeeze the lime over the rice and stir. Taste to see if you like the salty-sour balance and add more of either. Scoop the rice into a small bowl.

If needed, add a bit more of coconut oil to the skillet and warm. Crack the egg in and fry sunny-side up or however you prefer. Slip the egg out of the skillet onto the rice, scatter with some green onions and salt and pepper to taste. Pour another cup of coffee and enjoy!

Green Curry Paste

When Pop, our wonderful exchange student from Thailand, lived with us I became hooked on making curry pastes from scratch rather than buying the little bottles in the store. Pop is a terrific cook and spoiled us well with her delicious food! I took notes when she was cooking, and green curry paste was something she made fairly often.

Fresh curry paste is vibrant and flavorful. By making your own, you can tweak the ingredients (I leave out the traditional shrimp paste) and the spice levels. No cooking is involved and it's a quick one to make.

You can whiz the ingredients together in a food processor, or my favorite way is to use a mortar and pestle. This method takes time, and there is something quite satisfying about pounding away and creating the bright green paste. The lively scents of lemongrass, basil, cilantro, chiles and lime coming together are intoxicating. As I pound away, I inhale deeply, my spirits lift and I feel awake. My eyes water, too!

When mixed with coconut milk and veggies, simmered and then ladled over rice, this curry paste transforms into a simple, spicy stew. It warms and soothes on a cold winter night when the snow is falling. And if you’re looking for a unique gift to bring your hosts on New Year's Eve, just spoon some into a little jar with a ribbon around it. I wish you a happy, healthy, and delicious new year!

Green Curry Paste
Makes 1 1/2 cups

1 teaspoon coriander
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon kosher salt
1 teaspoon lime zest
5 cloves garlic, roughly chopped
2 ounces green chiles (Thai or Serrano chiles are good), stems removed and roughly chopped (remove seeds if less heat is desired)
1/3 cup coarsely chopped cilantro stems (save the leaves for another use)
1 large shallot (about 3 ounces), coarsely chopped
1 ounce fresh galangal root, finely minced
2 ounces Thai basil leaves, slivered
2 stalks lemongrass, white part only, finely chopped
1 teaspoon water
1 teaspoon lemon juice

Stir all the ingredients except the water the lemon juice together in a bowl. Depending upon the size of your mortar, you may need to make this in batches. Place your mortar on a folded kitchen towel to secure its base and protect your kitchen counter. Scoop the spice and chile mix into the mortar and begin mashing with your pestle. Add a couple drops of water and lemon juice to moisten and help it come together. Continue mashing and bashing until a rough paste is formed. This may take about 15 minutes and will give you a bit of a workout.

If you would prefer a quicker method, you can pulse the ingredients in a food processor until a rough paste forms, adding the water and lemon juice to help it come together.

Scoop the paste into a jar and cover. The paste keeps well in the fridge for a couple of weeks or can be frozen, so it's great to make extra to have on hand.