Khao Niew Moo

Khao Niew Moo is a deliciously comforting Thai breakfast dish made with sticky rice and sautéed vegetables, offering a delightful balance of textures and flavors. This vegetarian twist captures the essence of traditional Thai cuisine while providing a healthy and satisfying start to your day.

Ingredients

• Sticky rice - 200 grams
• Coconut milk - 100 ml
• Soy sauce - 2 tablespoons
• Brown sugar - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Shallots - 2, thinly sliced
• Carrot - 1 medium, julienned
• Bell pepper - 1 medium, sliced
• Broccoli florets - 100 grams
• Green onions - 2, chopped
• Salt - to taste
• Chili flakes - optional, to taste

Steps

1. Rinse the sticky rice under cold water until the water runs clear, then soak it in water for at least 30 minutes.
2. Drain the soaked rice and steam it in a steamer basket lined with cheesecloth or a clean kitchen towel for about 25 minutes, or until tender.
3. In a saucepan, combine coconut milk, soy sauce, and brown sugar over low heat, stirring until the sugar dissolves. Set aside.
4. In a large skillet, heat vegetable oil over medium heat. Add minced garlic and sliced shallots, sautéing until fragrant and slightly golden.
5. Add the julienned carrot, sliced bell pepper, and broccoli florets to the skillet. Stir-fry for about 5-7 minutes until vegetables are tender but still crisp.
6. Pour the coconut milk mixture over the vegetables, tossing to coat evenly. Cook for an additional 2-3 minutes.
7. Once the sticky rice is done, fluff it with a fork and serve it on plates topped with the sautéed vegetable mixture. Garnish with chopped green onions and chili flakes if desired.

Nutrition

• Calories: 450
• Protein: 9 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 7 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• Provides a good source of energy through carbohydrates from sticky rice.

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