Thai Egg Pilaf | Rice. Born in China. The ancient food of humans. We’re pretty sure it’s been around awhile. Actually we know it has – about 4,500 years to be exact. Bruin & I used to study history, so that’s probably the only reason why we’d even know that fun fact, but we’re glad we do. Since it’s safe to say rice can use a little breath of fresh air after sitting around in some dusty Nepalese monastery half its life.
So what did we do differently? Well, we started with a pilaf and brought rice back to its Asian origins by tossing in fresh Thai basil. Then we added two farm eggs for a little riff on the fried rice you’re used to eating out. Stir in some broccoli and a handful of other veggies, and you’ve got yourself a rice dish so tasty, you could bribe your way into the Forbidden City.
- Butter - 1 tablespoon
- Eggs - 2, beaten, cold
- Long Grain White Rice - 1¼ cup
- Chicken Stock - 2 cups
- Sauvignon Blanc - 2 tablespoons
- Broccoli Florets - ½ cup
- Grape Tomatoes - ⅓ cup, thinly sliced
- Baby Bella Mushrooms - ⅓ cup, small dice
- Sweet Onion - ⅓ cup, small dice
- Sweet Bell Peppers - ⅓ cup, small dice
- Garlic - 2 cloves, finely minced
- Thai Basil - ½ cup, chiffonade
- Yellow Mustard Powder - ½ teaspoon
- Sumac - ½ teaspoon
- Salt - 2 teaspoons
- Preheat your oven to 360 degrees.
- Whisk your eggs together in the mixing bowl and then pop them in the fridge.
- Get all your little veggies rearin' to go.
- Then cut them up.
- Slice the stalk off your broccoli head and pick off a cup of the best florets. You want the small ones like this,
- Heat the butter in the dutch oven over medium high until it's hot & bubbly.
- Then toss in all the veggies, yellow mustard powder, sumac and 1½ teaspoons of the salt.
- Give it a big stir and saute it all for 3 minutes until everything just starts to soften.
- Now go ahead and add the wine and garlic and cook until most of the liquid has evaporated.
- Grab your rice and stir it into the mixture until every grain is coated.
- Toast the rice for 3 more minutes until it's aromatic and starts to smell nutty.
- Now add the chicken stock and give it just a couple big stirs to mix it all together.
- Bring the stock to a boil then take the dutch off the burner.
- Moisten a clean kitchen towel and lay it over the top of the dutch, then cap it with the lid (we add the towel to trap in the heat and prevent the condensation under the lid from dripping back into the rice!).
- Now pop the dutch in the oven on the middle rack for 6 minutes.
- Take the eggs out of the fridge.
- Grab the dutch out of the oven (careful it's hot!), take off the lid & towel, and pour in the cold eggs and remaining ½ teaspoon of salt. Again, just stir it a couple just to incorporate it. We don't want to overwork the rice.
- Cover it again with the towel and lid, and put it back in the oven for 10 to 11 more minutes (16 to 17 total).
- While it's cooking, pick the basil leaves off the stem and give em' a quick chiffonade.
- Take the dutch out and quickly toss in the thai basil and cover it again quickly with the lid.
- Let the basil steam and wilt in the dutch for a couple minutes.
- Then take the lid off, fluff the rice with a couple forks and you've got yourself a pilaf! The rice should be al dente and still moist.
* Also, the starches that do exist in long grain rice harden when they cool, so this rice is not good for cold dishes - that's why you'll almost always see them in warm stuff, like pilaf.
* Feel free to use Basmati as well - it's a long grain rice too!
* We add the eggs cold to the dutch oven so they don't overcook. Don't skip this detail.
* Resist the urge to stir the rice a lot. Over mixing will release unwanted starches and get clumpy on you.
* Oh, one more thing. Don't add the basil until the end or else it will lose its flavor. No one likes a basil killer.