Bhutanese-Style Red Rice with Greens and Egg
This Bhutanese-style home-cooking adaptation combines red rice with greens, chilies, egg, and datshi cheese. It is not presented as a named traditional dish.
Prep
20m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Rice
- 350gRed Rice (rinsed)
- 750mlWater
Dish
- 30mlVegetable Oil
- 120gOnion (finely chopped)
- 10gGarlic (finely chopped)
- 60gGreen Chili (thinly sliced)
- 180gKale (finely chopped)
- 2pcsEgg (beaten)
- 120gDatshi Cheese (crumbled)
- 6gSalt
- 1gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the red rice well. Combine it with the water in a pot and bring to a gentle simmer at about 95°C (203°F).
- 02
Cook until the red rice is tender and the grains are separate, then let it cool slightly.
- 03
Heat the vegetable oil in a wide pan over medium-high heat. Add the onion and cook until softened.
- 04
Add the garlic and green chili, and stir until fragrant.
- 05
Add the kale and cook until just wilted.
- 06
Add the cooked red rice, the salt, and the black pepper, and stir-fry until the rice is hot and lightly toasted in places.
- 07
Push the rice to one side of the pan, pour in the eggs, and cook until fully set and 71°C (160°F), then fold them through the rice.
- 08
Stir in the datshi cheese and cook briefly so it softens through the dish, then serve hot.
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