Oat Congee With Fried Eggs And Scallions Food

BUTTERNUT SQUASH CONGEE WITH CRISPY SHALLOTS AND SOFT-BOILED EGGS

Steps:

• Put the rice in a medium bowl and cover with water; drain. Repeat twice; drain well in a fine-mesh sieve. (This will help remove some of the starch.) Transfer the rinsed rice back to the bowl and add 1 1/2 tablespoons salt with 1 teaspoon of the vegetable oil. Mix well with your hand or a rubber spatula and let sit for five minutes.
• Meanwhile, pulse the butternut squash in a food processor until finely chopped. (If you are using a mini food processor, do this in batches.) Set aside.
• Rinse the rice twice with cold water to remove the excess salt, then drain and transfer to a medium nonstick saucepan. Add the broth and butternut squash. Bring to a boil over medium-high heat, then reduce the heat to a medium-low simmer. Cover and cook, stirring occasionally to prevent burning, until the consistency resembles oatmeal and the butternut squash is completely soft, bright orange and incorporated into the congee, about 30 minutes. Add the white pepper and season with salt.
• While the congee cooks, placed the eggs in a small saucepan, cover with cold water and add the vinegar. Bring to a boil, cover and remove from the heat. Let sit for 5 minutes. Drain and rinse under cold water; peel, then halve each egg lengthwise. Set aside.
• Heat the remaining 2 tablespoons plus 2 teaspoons vegetable oil in a small skillet over medium heat until shimmering. Add the shallots and gently fry, stirring, until golden brown, 4 to 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Lightly sprinkle with salt.
• Divide the congee among 4 shallow bowls. Top each with 2 egg halves. Garnish the congee with the ginger, scallions, cilantro and crispy shallots. Drizzle with sesame oil, if desired. Enjoy while warm.

EGG & SCALLION FRIED RICE

Steps:

• Cook rice. I used a rice steamer. If you use a different method, the ratio may be different. When rice is cooked, spread it out on a large baking sheet & let cool completely.
• Prep everything.
• Chop onions & scallions.
• Beat eggs, add 1TB soy sauce & pepper.
• Heat wok until it is HOT. Add 1TB oil - vegetable/canola/sesame(NOT toasted!) & swirl to coat sides. Add egg mixture, swirl to coat sides. Scrape pan to cook it all quickly, scraping as you go. This will take 2-3 minutes. When all get is cooked, not just set, scrape into a bowl & set aside.
• Add 2TB oil to hot wok. Add chopped onions. Cook until browned & softened, 3-5 minutes.
• Add cooled rice. Every few minutes, scrape up from the bottom, so that the rice on the bottom & sides get a bit crispy. When it starts looking crispy, not burned, add soy sauce along top rim of rice & stir fry/stir up well. Keep turning up from bottom as you go along. I added another TB or so oil along the top rim of rice -- it goes down the sides coating the rice & helps to crisp it up. This will take 5 minutes or more. Take the time to let it cook & get a bit crispy.
• Sprinkle on enough sesame seeds to make you happy & stir that in, continuing to stir up from the bottom.
• Add 1TB (or more) toasted sesame oil to the top rim of the rice & continue to stir it from the bottom.
• Chop up scrambled egg w/spoon & add to rice. Continue to stir from the bottom.
• Add chopped scallions & continue to stir --.
• Season with salt to taste, stirring well between each addition to check seasoning.
• Add more soy sauce and/or sesame oil if it suits you. :).

EASY SCRAMBLED EGGS AND SCALLION

Steps:

• Beat eggs.
• Heat skillet and pour light coating of olive oil.
• Heal oil for about a minute.
• Add diced scallions and fry for about 30 seconds.
• Add eggs.
• Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
• Salt and pepper to taste.
• Enjoy!