Kai Grata Egg Skillet Recipe

Prepare minced chicken

Heat a 10–12 inch skillet over medium heat and add 1 tbs vegetable oil. When hot, add the finely chopped shallot and sauté 1–2 minutes until softened and fragrant. Add the minced garlic and cook 20–30 seconds until aromatic. Increase heat to medium-high, add the minced chicken and break it apart with a spatula. Cook 4–5 minutes until the chicken is mostly cooked through and starting to brown.

Season the chicken: stir in fish sauce, light soy sauce, sugar, and black pepper. Continue cooking 1–2 minutes to let the flavors meld. Taste and adjust seasoning (add another 1/4 tsp fish sauce or a pinch of sugar if needed). Stir in the sliced spring onion, remove the chicken mixture to one side of the skillet (or to a small bowl) and wipe the pan lightly if it has a lot of browned bits.

Cook sunny-side-up eggs

Add the remaining 1 tbs oil to the skillet and reduce heat to medium-low. Crack 2 large eggs gently into the pan keeping them separate. Cook slowly for 2–3 minutes until the whites are mostly set but yolks remain runny; if you prefer cooked tops, cover the pan with a lid for 30–60 seconds. Season the egg whites with a light pinch of salt and pepper. Slide or lift eggs and nest them beside the cooked chicken in the skillet.

Finish skillet: squeeze half a lime or calamansi over the chicken and eggs if using. Sprinkle chopped cilantro (or rau ram) and a light pinch of chili flakes over the eggs for aroma and heat. Keep warm while you prepare the remaining components.

Pan-fry the sausage slices: heat a small nonstick pan over medium heat and add 1 tsp butter or oil. When hot, lay the sausage slices in a single layer and fry 1–2 minutes per side until edges are lightly browned and warmed through. Remove and drain briefly on paper towel. Arrange alongside the eggs and chicken on the skillet or on the plate.

Combine fruit: in a small bowl, toss together diced pineapple, diced papaya or melon, and grapes or berries. Drizzle with 1 tsp lime juice and 1 tsp honey (if using). Toss gently to combine and sprinkle torn mint leaves. Chill briefly or serve immediately at room temperature as a refreshing side.

Toast the bread: spread 1 tsp butter on one side of the Malay bread slice. Heat a small pan or griddle over medium heat and toast the buttered side down until golden brown, about 1–2 minutes. If you like, toast the other side briefly until warmed. Serve the toasted bread slice beside the skillet, or cut into strips for dipping into the runny yolk.

Assemble: place the warm skillet or plate with the minced chicken and two sunny-side-up eggs centrally. Add the browned Vietnamese chicken sausage slices to one side, place the toasted Malay bread slice on the plate, and serve the fruit salad in a small ramekin or to the side. Garnish with remaining cilantro, extra lime wedges, and optional chili. Serve immediately so eggs stay runny and bread stays warm.