Thai Pickled Mushrooms With A Fried Egg And Rice Recipe

Ingredients For Thai Pickled Mushrooms With A Fried Egg And Rice Recipe

• For the pickled mushrooms
• 2 Chiles de arbol
• 2 Garlic cloves, smashed
• 2 Cilantro roots, chopped
• 2 Small shallots, halved and thinly sliced
• 1 teaspoon Coriander seeds
• 2 tablespoon Canola oil
• 16 ounce Button mushrooms, cleaned and quartered
• 1 inch One galangal, thinly sliced
• 0.5 cup White vinegar
• 0.25 cup Water
• 0.33000000000000007 cup Fish sauce, plus more to taste
• 1 tablespoon Palm sugar
• 8 Kaffir lime leaves, 6 thinly sliced and 2 whole
• 2 Birdseye chiles, thinly sliced
• 1 stalk Lemongrass , ends trimmed and middle thinly sliced into small rings
• 1 teaspoon Freshly ground white pepper
• For the assembly
• Canola oil, for frying
• 4 Large eggs
• 6 cup Cooked jasmine rice
• 0.5 cup Cilantro leaves
• 0.25 cup Thinly sliced scallion
• 0.5 teaspoon Coriander seeds, slightly crushed in a mortar and pestle