Stir-Fried Mushrooms, Poached Egg, Ginger, Scallion, Crispy Rice Noodles
Chef June Intrachat of Otus Thai Kitchen & Coffee | West Hollywood, CA
Yield: 2 servings
Adapted by StarChefs | April 2024
INGREDIENTS
Rice Porridge:
7 cups vegetable stock
1 teaspoon kosher salt
1 cup cooked Thai jasmine rice
¼ cup cooked Thai sticky rice
Stir-Fried Mushrooms:
1 cup dried shiitake mushrooms
1 tablespoon vegetable oil
1 tablespoon oyster sauce
1 tablespoon ground white pepper
Crispy Rice Noodles:
Oil for frying
Vermicelli rice noodles
To Assemble and Serve:
Poached egg
Ground white pepper
Julienne ginger
Chopped scallion
METHOD
For the Rice Porridge:
In a pot over medium-high flame, bring vegetable stock to a boil. Add salt and rice. Reduce heat to medium-low and cook until desired consistency is achieved, stirring often. Keep warm.
For the Stir-Fried Mushrooms:
In a mixing bowl, add mushrooms and enough water to submerge. Let sit 10 minutes. Drain mushrooms, squeezing out excess water. Set aside. In a sauté pan over medium flame, heat oil. Add mushrooms, oyster sauce, and pepper. Sauté until mushrooms are tender. Reserve.
For the Crispy Rice Noodles:
In a fryer, heat oil to 350°F. Add noodles and fry on each side until puffed up. Transfer to a paper towel-lined plate and set aside.
To Assemble and Serve:
Spoon warmed Rice Porridge into 2 serving bowls. Top each with Stir-Fried Mushrooms followed by poached egg and white pepper. Garnish with ginger, scallion, and Crispy Rice Noodles.
