I love it when I come up with an idea for a completely novel dish, and it works!It's probably not completely novel; I'll Google it in a few minutes to see how unoriginal I really am.
But I've never seen or tasted this: A baked dish of rice and eggs, studded with shrimp and scallions. The eggs, which we stirred directly into the cold, cooked rice, were seasoned with Sriracha sauce, fish sauce, and a bit of sesame oil. The casserole was oiled. The food baked (covered) at 350ºF for less than a half-hour.
It came out fluffy, warm and inviting. You just scoop out servings, and add extra seasonings at the table.
I couldn't help but think of this as a sort of alternative to bread pudding... And my mind is filled with possibilities for flavors next time, including a sweet version.
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7 comments:
Looks beautiful as well as tasty. Was the rice brown or white? Interesting twist on fried rice with more balance between the egg and the rice, and no frying.
In your Staub pots??? (guess what I'm getting from santa?)
I found a site for "literary tattoos" the other day and discovered just how unoriginal I am :(
It's looks splendid. Never seem anything like it.
Looks gorgeous and the ingredients are perfect for improvising with what you've got at home when it's cold out!
That sounds divine. But it includes Sriracha.... so how could it not be?
Zoomie: Exactly! In this flavor profile, it reminded me of fried rice, too. A little eggier. It was tender Massa brown rice. I can't wait to do it again.
Mouse: Oh my! Yes, in a completely new Staub pot, a swanky ceramic covered dish. It's so Audrey Hepburn.
Hey. Merry Christmas! Woot!
Greg: OK, you are corroborating my "originality." Thank you.
Marie: It just takes a little imagination; the basic matrix of rice and eggs is so welcoming.
EB: Well, yeah. Sriracha = divine. :)
Loved the idea!
I haven't met a single rice dish I didn't like :-)
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