breakfast sticky rice

I found this recipe in the epicurious app I had downloaded to my iPad. So this morning, Andy went out into the soi and bought the sticky rice from the moo ping vendor. We are her best customers for her grilled pork on a stick. She couldn’t believe Andy didn’t want any moo ping today! I had other plans for the sticky rice.

Sticky rice or glutinous rice is eaten throughout Asia as part of a meal.  In Thailand,  for example, sticky rice (khao neio) is served with grilled pork (khao neio moo ping) or after a meal, for example, with mango (khao neio mamuang). It tends to be sticky as its name implies, so it can be molded into a little ball for dipping into sauces and gravies.

The Japanese restaurant chain Mosburger compresses glutinous rice (also called sushi rice) into a bun then serves it with a pork patty. However, epicurious titled their version of sticky rice with meat the Breakfast Stack. The name wasn’t very descriptive for something that was a rice patty topped with ham and a fried egg sunny-side up so I came up with breakfast sticky rice for my adaptation. Perhaps someone can come up with a another more descriptive name?

Ingredients

1 cup glutinous rice (aka sushi rice)
1 1/4 cups water
1/4 teaspoon salt
1-3 scallions
4 thick slices ham steak or Canadian bacon (I used frozen leftover ham)
4 large eggs
Sriracha sauce, optional
Cooking spray or butter

Make the sticky rice. (From epicurious) Rinse rice in a large fine-mesh sieve under cold running water, then drain well. Combine rice, water and salt in a 2-quart heavy saucepan. Bring to a boil, uncovered. Reduce heat to low and cook, covered, for 15 minutes. Remove from heat and let stand, covered, 10 minutes.

Prepare the scallion. While rice is standing, trim and cut scallion into very thin slices on the diagonal.

Make the rice patty. Stir the rice. Since I bought the cooked sticky rice, I molded it with my hands into a thick patty and sprayed the top and bottom with cooking spray. Alternatively, you can lightly butter a one-cup ramekin and fill it halfway with the glutinous rice. Pack firmly with a spoon. If the spoon becomes sticky, dip it in water. Invert ramekin onto a buttered plate. Repeat the process three more times. Fry the patties until light golden brown on the top and bottom, about 2-4 minutes per side. Since I used a large skillet I added the ham slices to the skillet to brown too.

Fry the egg. I fried the eggs one at a time in a small skillet sprayed with cooking spray.

Assemble the stack and serve. On a large plate first place the browned rice patty, layer the ham or Canadian bacon, then top it off with the fried egg. Sprinkle the scallion all over. If desired, squirt some Sriracha sauce on the plate.

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