Eggs-on-rice, 1 (Thai-style and spicy)

 This is my go-to comfort dinner. Recipe adapted from Leela Punyaratabandhu's recipe here. Not pretty, but so, so tasty. (I don't usually serve with sliced tomatoes, as pictured here; I had leftover tomato slices from BLT made that afternoon, and thought I might as well add some color to an otherwise monochromatic dish.)

Recipe (serves two)

Cook

--- rice for two (our standard rice is white jasmine)

Beat 
— 4 eggs 
with
— 1 tbsp fish sauce
— juice of 3/4 lime
— lots of minced fresh chillies
Heat in wok or frying pan
-- oil, ~3 tablespoons
add eggs and cook. When nearly set, add 
— 1 tbsp butter 
And mix to incorporate.

Eat over rice.


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