Khao Jee

Khao Jee
Preparation time: 5 min Cooking time: 5 min Easy - for beginners Serves: 3-4


A great way to use leftover sticky rice from a Northeastern Thai feast, the sticky rice is dipped in egg and grilled (traditionally) or fried (more convenient). The ingredients may be humble, but the results are delicious.


  • 2-3 c. leftover cooked sticky rice (see note below)
  • Salt (fine, not Kosher)
  • 2 eggs
  • 1/4 tsp. black pepper
  • 1 tsp. Thai fish sauce or to taste
  • 1 tsp. Thai soy sauce or to taste
  • 1 Tbsp. vegetable oil
  • Mae Ploy sweet chili sauce
  • Flat corn dog or frozen pop sticks (if grilling)


Grilled: Take sticky rice and mold it around flat sticks to resemble the shape and size of a corn dog. Fried: Mold sticky rice into disc shaped patties about 2.5" wide and 3/4" thick. Do not compact the rice too much; the egg needs to cling to the little nooks and crannies. Sprinkle each side with a small pinch of salt.

Break eggs into a small bowl and whisk in the pepper, fish sauce, and soy sauce. Dip the sticky rice patties or sticks in the egg wash.

Grilled: Grill sticks over hot coals, turning as necessary. Fried: Heat frying pan over medium-high, add oil and heat until shimmering, fry each side of the patties in uncrowded batches. The end result in either case should be sticky rice that is crispy, golden brown, and delicious. Serve with Mae Ploy sweet chili sauce.

Note: The leftover sticky rice should be a little drier than when it was freshly steamed the night before, but it should not be at all hard or dry.

© 2011 Ying & Scott Mossman

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