Breakfast
Calamansi Egg Custard with Crispy Shallot Oil & Charred Rice Cake
Silky scrambled eggs enriched with calamansi curd, crowned with blistered shallots and crispy pan-toasted rice cakes. The citrus cuts through rich yolk; the shallot oil adds complexity and burnished depth.
840calper serving
23gprotein
35gcarbs
68gfat
12min prep 18min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Air Fryer Chicken Breast Recipe 20 min
- Dal Recipe 40 min
- Tandoori Chicken Recipe 50 min
- Mango Sticky Rice Recipe 50 min
- Thai Fried Rice Recipe 35 min
- Stuffed Portobello Mushrooms Recipe 45 min
- Korean Fried Chicken Recipe 60 min
- Matzo Ball Soup Recipe 120 min
More recipes using rice
Cook these next
They reuse what this recipe already has you buying.
Bún Chả Tôm—Grilled Shrimp & Charred Herb-Scallion Paste over Rice Vermicelli with Caramelized Pork Jowl
Lunch · 1066 cal
Bún Chả Tôm—Charred Shrimp Over Noodles With Herb Garden
Lunch · 782 cal
Crispy Taro Tuile Cups with Dungeness Crab Salad, Chili Oil & Crispy Rice-Paper Shards
Appetizer · 1043 cal
Pan-Seared Fish Collar with Charred Papaya, Black Garlic & Jasmine Rice
Lunch · 516 cal
Larb
Dinner · 368 cal
Moqueca-Spiced Scramble with Charred Corn & Cilantro Oil
Breakfast · 420 cal
