We haven’t been to Somtam restaurant in months, so we went last night and brought home our leftovers: grilled pork and sticky rice. I like these leftovers. They make a great breakfast the next day.
Heat about 2 teaspoons oil in a skillet over medium heat until it shimmers.
To make the rice burger patties, I pressed the sticky rice in the bottom of a ramekin, to make a patty about 1 inch high. If the rice is too dry, pour about a teaspoon of water on it and nuke it for about 20 seconds or until it is soft. To unmold the rice, run a sharp thin blade around the edges and shake it out upside down into the skillet with the hot oil. The rice will sizzle. Fry each patty about 3-4 minutes per side or until golden brown and crispy.
Meanwhile, crack an egg on the counter and open the egg in a clean ramekin.
To poach the egg, heat 2/3 pot of water in a small sauce pan. Add about 1 tablespoon vinegar to the water and let it boil. Turn down the heat to a simmer. Using a silicone spatula, swirl the water and slip the egg from the ramekin into the center of the eddy. Swirl a little bit more, being careful not to break the yolk. The vinegar helps the egg yolk and egg white to combine while the swirling eddy helps to shape the cooking egg into a round. Cook 3-4 minutes depending on how runny you want your egg yolk.
To remove the egg from the sauce pan, I use a spider. This is a spatula with a round head that has holes instead of slits. Drain the poached egg well and put it on top of the rice burger patty.
To assemble, put the patty on a plate. Top with a piece of ham, or in this case, grilled pork, and of course, the poached egg. Garnish with Sriracha sauce, if desired. Other garnishes: minced onion or scallion and chopped fresh cilantro.