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Thai-Inspired Black Beans

Thai-Inspired Black Beans

with Fried Eggs and Garlic Rice

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A stellar vegetarian spin on beloved Thai dish pad krapow is on the table tonight. Black beans and crunchy veggies are cooked in an umami-rich sauce, then spooned over savoury garlic rice. When you break a runny yolk of fried egg over everything, you'll finally know food bliss!

Tags:Veggie
Allergens:Egg/OeufSulphites/SulfiteWheat/BléSoy/SojaMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Egg

(ContainsEgg/Oeuf)

¾ cup

Jasmine Rice

370 mL

Black Beans

170 g

Green Beans

160 g

Sweet Bell Pepper

3 unit

Garlic, cloves

2 unit

Green Onion

28 g

Crispy Shallots

(ContainsSulphites/Sulfite, Wheat/Blé)

4 tbsp

Vegetarian Oyster Sauce

(ContainsSoy/Soja)

½ tbsp

Brown Sugar

½ unit

Lime

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

0.19 tsp

Salt*

0.06 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories820 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate112 g
Sugar20 g
Dietary Fiber11 g
Protein20 g
Cholesterol223 mg
Sodium2040 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Strainer
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Using a strainer, rinse rice until water runs clear. Add 1 cup water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove the pot from heat. Set aside, still covered.

2

Meanwhile, juice half the lime (whole lime for 4 ppl). Trim green beans, then cut into 1-inch pieces. Core, then cut pepper into 1/2 -inch pieces. Thinly slice green onions, keeping white and green parts separate. Peel, then mince or grate garlic.

3

Heat a large non-stick pan over medium-high heat (high heat for 4 ppl). When hot, add 1 tbsp oil (dbl for 4 ppl), then green onion whites, peppers and green beans. Cook, stirring often, until lightly charred 4-5 min. Add half the garlic. Cook, stirring often, until fragrant, 30 sec. Add black beans, including liquid, half the brown sugar (use all for 4 ppl) and half the vegetarian oyster sauce. Cook, stirring often, until sauce thickens slightly, 2-3 min. Add 1/2 tbsp lime juice (dbl for 4 ppl), then stir to combine. Transfer veggies and black beans to a bowl, then cover to keep warm. Carefully wipe the pan clean.

4

Reheat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then remaining garlic. Cook, stirring occasionally, until fragrant, 1 min. Add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add cooked rice, half the crispy shallots and remaining vegetarian oyster sauce. Cook, stirring often, until combined, 1-2 min.

5

Heat a medium non-stick pan (large pan for 4 ppl) over medium-low heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Crack in eggs (dbl for 4 ppl). Season with salt and pepper. Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny. If preferred, pan-fry eggs using 1 tbsp oil, instead of butter.)

6

Divide fried rice between bowls. Top with veggies and black beans and any remaining sauce from the bowl. Top with fried eggs. Sprinkle remaining green onions and remaining crispy shallots over top.