ข้าวเหนียวไข่

Origin

Khao Niao Kai is a popular snack from central Thailand, especially in Bangkok and nearby provinces. It originated from mixing sunny-side-up eggs or fried egg omelets with sticky rice to add richness and flavor. This dish became a favorite at night markets and street-side stalls.

Characteristics and Flavor

Khao Niao Kai consists of soft white sticky rice coated with golden, crispy-on-the-outside, soft-on-the-inside fried eggs. The taste is savory with a hint of sweetness from palm sugar and saltiness from salt, complemented by the fragrant aroma of eggs and sticky rice cooked lightly in coconut milk.

Ingredients

• Sticky rice
• Chicken eggs
• Palm sugar
• Salt
• Vegetable oil
• Coconut milk (a little)

How to Eat

Eat by grabbing a handful of sticky rice and mixing it thoroughly with the egg, or serve separately in a bowl. Enjoy with seafood dipping sauce or ground black pepper for extra flavor.

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