Yam Kai (Thai Eggs) with Leftover Grains

A savory Thai-inspired dish combining fluffy eggs with your choice of leftover grains, flavored with fish sauce, lime juice, and chile paste. This quick stir-fry features caramelized shallots, scallions, and optional pork for a delicious meal.

2 servings

10 min

Published October 4, 2025

Ingredients

•1½ tablespoons lime juice
•1½ tablespoons fish sauce
•1½ teaspoons chile paste
•1 cup cooked grains
•4 whole eggs
•1 tablespoon vegetable oil
•4 whole shallots
•4 whole scallions
•1 whole pork chop
•sliced pork

Cooking Instructions

1.
In a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chile paste, and the cooked grain of your choice; set aside.
2 min
2.
Put the eggs and the remaining 1/2 teaspoon of chile paste in a small bowl and beat with a fork to combine; set aside.
1 min
3.
In a large heavy sauté pan, heat 1/2 tablespoon of the oil over medium-high heat. Add the shallots, the white sections of the scallions, and the pork, if using, and cook, stirring occasionally, until the shallots are very dark brown and shriveled, about 4 minutes. Add the scallion greens and the remaining 1/2 tablespoon of oil and cook for 1 minute. Pour in the egg mixture and cook without disturbing for 30 seconds, then turn and stir, breaking it up a little but keeping good-size pieces together, cooking until just set, about 45 seconds. Pour in the grain mixture and cook, turning with a spatula, until heated through, about 1 minute. Serve.
7 min

Cooking Instructions

In a medium bowl, stir together the lime juice, fish sauce, 1 teaspoon of the chile paste, and the cooked grain of your choice; set aside.

2 min

Put the eggs and the remaining 1/2 teaspoon of chile paste in a small bowl and beat with a fork to combine; set aside.

1 min

In a large heavy sauté pan, heat 1/2 tablespoon of the oil over medium-high heat. Add the shallots, the white sections of the scallions, and the pork, if using, and cook, stirring occasionally, until the shallots are very dark brown and shriveled, about 4 minutes. Add the scallion greens and the remaining 1/2 tablespoon of oil and cook for 1 minute. Pour in the egg mixture and cook without disturbing for 30 seconds, then turn and stir, breaking it up a little but keeping good-size pieces together, cooking until just set, about 45 seconds. Pour in the grain mixture and cook, turning with a spatula, until heated through, about 1 minute. Serve.

7 min