Whenever I wake up and stop blogging my life away, I’m going to have to start stalking John Thorne. He’s a food writer that apparently lives only an hour north of me in Northampton, Massachusetts. One of his books, Mouth Wide Open, contains a recipe for Stirred Egg Rice Bowl. Thorne mentions that this type of dish is popular in China, especially for children or the infirm.
This recipe is adapted from Thorne’s only slightly – can’t mess with perfection. I made some attempts to adapt the recipe using brown rice, but it didn’t compare.
1 scant cup water
Heaping 1/2 cup long grain white rice
2 large eggs, beaten
1 scallion, trimmed and chopped fine
1 teaspoon toasted sesame oil
1 teaspoon Chinese rice wine or dry sherry
Drizzle of soy sauce or oyster sauce, for garnish (optional)
In a small saucepan, bring the water to a boil. Add the rice and turn the heat to low. Cover the pan and allow to cook for 13 minutes.
While the rice is cooking, stir together the eggs, scallion, sesame oil, and rice wine in a small bowl. At the end of the 13 minutes, pour the egg mixture over the rice. Place a folded cloth napkin or dish towel over the saucepan with the lid on top to hold it in place. Cook over low heat for 2 more minutes. Then remove from heat and allow to sit with cover and towel on for 15 minutes.
Stir the egg into the rice and be sure it is adequately cooked. Stirring it usually takes care of any questionable bits of egg by exposing them to just a little bit more heat. Transfer to serving bowl(s) and garnish with soy sauce or oyster sauce, if desired. Serve warm.
Note: Thorne’s favorite soy sauce is this Dark Soy Sauce from Pearl River Bridge. I’m not a soy sauce aficionado, but this is definitely a world apart from Kikkoman. I found it at an Asian grocery store.
Yield: 1 1/2 cups
Prep-time: 10 minutes
Cook-time: 30 minutes