Add water to a pot with a lid and bring to a boil.
Rinse Jasmine rice then add to boiling water. Stir and reduce heat to a simmer. Continue boiling and stirring every few minutes until rice is soft. This takes about 20 minutes. Add more water until desired consistency is reached. Season with salt.
Slice Chinese sausage and add to a skillet with water. Boil for 10 minutes. Drain out water and place sausage back on the stove. Sauté until slightly crispy, about 5 minutes.
Whisk Eggs and fish sauce until combined. Cook over a skillet or in a pot with oil, as show Here.
Remove mustard greens from can. Chop into small pieces and squeeze some lime for extra acidity. Add diced Thai Birds eye chili for spice.
Ladle rice into bowls, if it becomes too thick, add more water. Dress with toppings and serve with additional fish sauce if needed.
Video
Notes
For Cooked Rice, simply add to a pot with 1-2 cups of water and salt. Bring to a boil and rice is warmed through. Start with 1 cup and add more if needed.Khao Tom can be served family style with all the toppings in separate bowls. For more umami and spice serve with prik nam pla, which is fish sauce, lime juice, and Thai peppers.The rice will expand as it cools and the longer it is kept. Store leftover rice soup in the refrigerator up to 4 days. Re-heat and add additional water as needed. Keep in mind the rice will get softer after reheating.Recipe for Thai Omelet
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Keyword Khao Tom, Thai Breakfast, Thai Omelet, Thai Rice Soup