Khao jee

Khao Jee

Alternative names	Lao sticky rice pancakes or Lao grilled sticky rice
Place of origin	Laos
Main ingredients	Stick rice, egg,salt, fish sauce, padaek

Khao Jee or Jee Khao (literally: "grilled [sticky] rice" or "grilling [sticky] rice") is an ancient Laotian cooking method of grilling glutinous rice or sticky rice on a stick over an open fire.

In Laos, the term "khao jee" can also refer to a Lao style French bread or baguette. One of the ever lasting and fully embraced remnants of French colonial rules in Southeast Asia. The khao jee bread is commonly use in Vietnamese Bánh Mì sandwiches. The Lao variation of the sandwich is known as Khao Jee Pâté.

Khao Jee or more specifically, Khao Jee Joom Kai (literally: "grilled sticky rice dipped in egg") also know as Lao sticky rice pancakes with egg coating. Khao Jee (Joom Kai) is a traditional Lao food from Laos and the ethnic Lao of Isan or Northeastern Thailand where sticky rice is the staple. In fact, the Lao eat more sticky rice than any other group of people in the world. Khao jee (joom kai) is usually served as a quick meal during breakfast or as a grab-and-go snack.

The khao jee is made by forming the sticky rice into a patty or wrapped around a long stick acting as a vehicle or method of reaching the hot fire and flipping the sticky rice patties without burning your hand, similar to toasting marshmallow over an open flame. The grilled sticky rice will form a cripsy and nutty outer layer while centre are hot and chewy.

The most common and well known way of eating Lao grilled sticky rice is with egg coating, but Laotians have been known to eat plain grilled sticky rice with a sprinkle of salt, or even coated in padaek,the traditional Lao fermented fish sauce.