By Sari Kamin
This is a super simple pantry recipe that utilizes any leftover take-out rice you may have in your fridge plus any and all vegetables that are on their way out. The best (and only non-negotiable) part is the smoky, umami-rich flavor that the oysters impart. My vegetable suggestions are in the recipe, but feel free to get creative and experiment with a variety of produce.
Makes 2 servings
Time: 15 minutes (with cooked rice)
1/3 c olive or canola oil
1/2 onion, diced
2 scallions (green and white parts), diced
2 c cooked rice (or start with 1 c uncooked rice)
1 tin of smoked oysters
1/2 c sliced shiitake mushrooms
1/2 c chopped broccoli
1/2 c chopped carrots
2 T soy sauce
2 T rice vinegar or black rice vinegar
1/2 T Hoy Fong Chili Garlic Sauce
Salt and pepper, to taste
Parsley or cilantro (optional)
Heat a cast-iron or large frying pan and add oil.
When the oil is hot, add the onions, scallions, and rice. Combine ingredients and simmer for about two minutes.
Add a whole tin of smoked oysters plus liquid. Combine ingredients and allow the oil from the oyster tin to coat the rice.
Add shiitakes, broccoli and carrots. Combine ingredients and simmer for about a minute.
Add soy sauce and vinegar and allow ingredients to simmer in the liquid of the pan for about two minutes.
Add chili garlic sauce and combine all ingredients well.
Taste and add salt and pepper according to preference
Simmer for 5 minutes.
Crack two eggs into the center of the pan. Stir the eggs in until the yolks whites have cooked and the yolks have combined with the ingredients.
Remove from heat and serve. Top with cilantro or parsley.
Sari Kamin is the public programs manager at MOFAD, The Museum of Food and Drink. She is the host and creator of Food Without Borders on Heritage Radio Network, a show about the intersection of food, politics, and identity. She puts anchovies in her martinis and thinks nutritional yeast makes everything better.