Thai Beef Larb & Fried Egg Recipe

Cook this healthy version of this Thai takeaway. Larb is a type of minced meat salad from Laos and it's not just tasty, it's packed with over 40g of protein so you'll stay fuller for longer.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Serves: 1
Course: Dinner, Lunch, Main Course
Cuisine: Thai
Diet: Gluten Free, Low Lactose
Dietary Requirements: Dairy-Free, Fructose-Free, Nut-Free, Pregnancy-Safe


  • Large skillet pan
  • Small frypan (or wait until the end to cook your egg in the large skillet pan)


  • 2 tablespoon basmati rice raw
  • 1/2 teaspoon coconut oil extra virgin
  • 1 eggs free range (well cooked for pregnancy)
  • 1 stalk spring onion diced
  • 1 teaspoon ginger fresh, grated
  • 1 clove garlic minced
  • 1/2 red chilli seeds removed, diced
  • 1/2 carrot diced
  • 100 g beef mince
  • 1 tablespoon tamari or soy sauce, can use gluten free if necessary
  • 1/2 tablespoon apple cider vinegar
  • 1/3 bunch asparagus tough stalks removed, sliced into 2cm segments
  • 25 g snowpeas ends removed, sliced in half
  • 1 mushroom cup (or a few buttons) roughly chopped
  • salt and pepper to taste
  • 1/4 bunch fresh coriander leaves, roughly chopped


  • Cook basmati rice according to packet instructions.
  • Heat oil in a large skillet pan over a medium-high heat.
  • Add in the spring onions, garlic, ginger and chilli and sauté for 2 minutes, or until fragrant. Add in the carrot and cook for a further 2 minutes.
  • Add in the beef mince and cook for about 5 minutes, until meat is browned. Use a spatula to break up the mince in the pan.
    Once browned, add in the tamari, apple cider vinegar, asparagus, snow peas and mushrooms. Cook for 5 minutes, or until veggies are cooked, but still tender.
  • Add in the Basmati rice and stir through. Season with pepper and stir through coriander leaves.
  • As the basmati is softening, crack the egg into a small frypan and cook sunny side up for about 3 minutes (if you're pregnant ensure your egg is well cooked).
  • When the rice is soft, plate the larb, and top it with the fried egg to serve.
Nutrition Facts
Thai Beef Larb With Fried Egg
Amount Per Serving
Calories 531 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 11g69%
Cholesterol 235mg78%
Sodium 1169mg51%
Potassium 956mg27%
Carbohydrates 41g14%
Fiber 6g25%
Sugar 8g9%
Protein 33g66%
Vitamin A 7207IU144%
Vitamin B3 8mg40%
Vitamin C 61mg74%
Vitamin K 109µg104%
Calcium 99mg10%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you’re a male, feel free to bulk it up.

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Posted by Sam Wood

Father and husband, on a mission to help people move more, eat better and make a positive change to their lives. Sam Wood has over 20 years experience as a personal trainer and is recognised as one of Australia’s leading experts and media commentators in the health & fitness industry. Sam is the founder and personal trainer of 28, Australia’s #1 home fitness and nutrition program, and he's also the proud owner of Australia’s largest personal training studio, The Woodshed, based in Brighton, Melbourne.