Khao jee recipe make the most delicious crispy rice patties you’ve ever tasted! Made of sticky rice with egg, they’re shaped into mini hamburgers before being grilled to crispy perfection. They’re one of my all-time favorite Thai snacks, and I’ve been enjoying them for as long as I can remember!
After making this, try making one of my other Thai sticky recipes! Try the classic Thai mango sticky rice, khao lam (sticky rice in bamboo), and Thai purple sticky rice.
You can find them all over the street food markets in Isan, Thailand’s northeastern region. And today, I’ll be letting you in on all the secrets to perfecting them at home!
What is khao jee
Khao jee is a popular Thai street food, made of grilled sticky rice coated in egg and then grilled or fried until crispy. Often served with a sprinkle of salt, they’re ideal for on-the-go snacking and breakfast.
Crispy rice patties
I can’t wait to tell you all about the goodness of khao jee. It hails from the northeastern region of Thailand, where my family and I live, and believe me when I say my family knows how to cook the perfect batch!
We start with steamed sticky rice and shape it in into hamburgers by kneading the rice with our hands. While grilling them, we coat them with a layer of flavored beaten eggs, and sprinkle them with salt for extra flavor.
Some might tell you to deep-fry them, but we’re sticking to tradition here, grilling over charcoal. This gives the crispy rice patties a perfect crispy texture on the outside and a soft, fluffy center on the inside. And the best thing about grilling them? The smoky BBQ flavor!
Make sure to make a big batch of these grilled rice cakes – they’re so delicious and they’re gluten-free so you can share them with everyone!
Here are some more easy Thai breakfast recipes for you to try: A healthy Thai vegetables soup, Thai minced pork omelette, and khao tom (Thai rice soup with pork meatballs).
Tips for the best sticky rice with egg
Sticky rice with egg never tasted so good, the secret is in the grilling, and in the ingredients – we’ll keep it simple yet flavorful.
- Double egg coating: Coat with beaten egg twice for an extra layer of flavor.
- Low heat grilling: Grill over low heat to ensure a crispy exterior and a soft interior. To prevent the grill from becoming too hot, you can sprinkle some ash over the hot coals.
- Prevent burning: Flip the khao jee regularly to prevent burning and to ensure even cooking.
- Use sticky rice: It’s important to use sticky rice, regular rice won’t work.
- Cool down: After steaming the sticky rice, allow it to cool down slightly before shaping it into sticky rice patties.
- Duck eggs: Use a mixture of chicken eggs and duck eggs for better taste and added visual appeal.
- Leftover sticky rice? Come back to this recipe for khao jee! It’s the perfect sticky rice breakfast, and they’re great throughout the day too.
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Glutinous rice, sweet rice – If it’s your first time making sticky rice, I recommend reading how to make Thai sticky rice first.
- Golden mountain sauce – A popular seasoning sauce in Thai cuisine. We use it as seasoning in anything from stir-fries to omelets and marinades. It’s made from fermented soybeans, wheat, and salt. You can source it at Asian grocery stores. Some like to mix in white pepper.
- Eggs – If you can, use both chicken eggs and duck eggs.
- Salt – While grilling, we will sprinkle some salt on top of the sticky rice with egg.
Short recipe video
How to make rice patties
For the best flavors, grill over charcoal and spread the coals evenly. Alternatively, you can use a grilling pan or deep-fry them until crisp and golden.
Step 1: Soak glutinous rice for at least 4 hours or overnight, then wash it three times to remove excess starch. Place the rice on a cheesecloth parcel in a steamer tray, fold the cloth to cover, and steam for 20 minutes with the lid closed. For detailed steps, see my Thai sticky rice recipe.
Step 2: Allow the sticky rice to cool down slightly by spreading it on a baking sheet, then knead it into hamburger shaped patties.
Step 3: Beat the eggs with golden mountain sauce in a large bowl.
Step 4: Grill sticky rice patties on low heat, flipping them often to avoid burning. Brush with beaten eggs twice while grilling, and season with salt on each side. Cook until golden brown, but be careful not to overcook to prevent hardening. Serve hot.
You can combine your khao jee pate with one of these delicious Thai snacks: Thai egg rolls, crispy shrimp in a blanket, and sai krok Isan.
Kitchen tools
- Brush for applying egg to the sticky rice patties
- Steamer for cooking sticky rice
- Measuring spoons and cups
- Grill pan or charcoal grill
- Tongs for flipping
How to serve Thai rice patties
We typically serve them for breakfast and as a snack or appetizer – right off the grill or after frying. I like to enjoy sticky rice with egg on its own, some Lao people like to dip them into a mixture of fish sauce and seasonings, and some prefer it with a dipping sauce like this Thai sweet chili sauce.
How to store grilled rice cake
I suggest eating everything in one go, since they taste best immediately after grilling. If you do decide to store them, let them cool to room temperature and transfer them into an airtight container. Store in your refrigerator for up to 2 days.
Reheating instructions: Charcoal grill them over low heat or use a grilling pan.
More Thai grilling recipes you’ll love
- Moo ping (with a marinade of coconut milk)
- Nam tok moo (Thai grilled pork salad)
- Grilled Thai shrimp lettuce wraps
- Moo yang (Thai grilled pork)
- Pla pao (Thai grilled fish)
- Thai ribs
Loved reading this khao jee recipe (Thai sticky rice with egg)? Please make my day by dropping a star rating and/or a comment below! Follow me on Facebook, Instagram, and Pinterest.
Khao Jee Recipe (Sticky Rice With Egg)
Ingredients
- 4 cups glutinous rice
- 1 1/2 tablespoon golden mountain sauce
- 1 teaspoon salt
- 4 eggs, you can use chicken or duck eggs
Instructions
- Soak glutinous rice for at least 4 hours or overnight, then wash it three times to remove excess starch. Place the rice on a cheesecloth parcel in a steamer tray, fold the cloth to cover, and steam for 20 minutes with the lid closed. For detailed steps, see my Thai sticky rice recipe.
- Allow the sticky rice to cool down slightly by spreading it on a baking sheet, then knead it into hamburger shaped patties.
- Beat the eggs with golden mountain sauce in a large bowl.
- Grill sticky rice patties on low heat, flipping them often to avoid burning. Brush with beaten eggs twice while grilling, and season with salt on each side. Cook until golden brown, but be careful not to overcook to prevent hardening. Serve hot.
Notes
- Use the nutrition card in this recipe as a guideline
- It's important to use sticky rice, regular rice won't work.
- Grill over low heat to ensure a crispy exterior and a soft interior.
- Flip the khao jee regularly to prevent burning and to ensure even cooking.
- After steaming the sticky rice, allow it to cool down slightly before shaping it.
- Coat with beaten egg twice for an extra layer of flavor.
- Use a mixture of chicken eggs and duck eggs for better taste and added visual appeal.
