Teochew Oyster Rice
Tender and plump oysters perfectly combined with rice, accompanied by egg and scallions, drizzled with fish sauce – every bite is an ultimate enjoyment of Teochew flavor.
Ingredients
10 items- fresh small oysters 300g
- cooked rice 4 bowls (about 600g)
- eggs 3
- scallions 2 stalks
- cilantro to taste
- fish sauce 2 tablespoons
- white pepper powder 1 teaspoon
- salt to taste
- cooking oil 3 tablespoons
- ginger 2 slices
Nutrition
Steps （8 steps）
Place oysters in a bowl, add 1 tablespoon salt and gently rub, then rinse 2-3 times under cold water. Drain well. This removes slime and shell bits for a clean taste.
Beat the eggs, chop scallions, and cut cilantro into sections. Meanwhile, break up the rice with a spatula to prevent clumps.
Heat a wok over medium heat, add 1 tablespoon oil, pour in the eggs and quickly scramble with chopsticks until just set (about 20 seconds). Transfer out to keep tender.
Add another tablespoon oil to the wok over high heat. Sauté ginger slices briefly, then add the oysters. Stir-fry vigorously for 1 minute; season with white pepper and a pinch of salt. Cook until the edges turn lightly golden, then immediately remove.
Add the remaining tablespoon oil to the wok over medium heat. Add the rice and stir-fry, breaking up any clumps, for about 3 minutes until the grains are separate and steaming hot.
Return the scrambled eggs and oysters to the wok. Toss everything together. Drizzle fish sauce around the edge and stir-fry quickly to combine evenly.
Turn off the heat. Sprinkle chopped scallions and cilantro over the rice, and toss gently with the residual heat.
Spoon the fried rice into a bowl, press down lightly, then invert onto a plate. Garnish with extra scallions and serve immediately.
Tips
Choose small, plump oysters for best texture. Handle oysters gently when cleaning to avoid breaking. Stir-fry oysters over high heat for a crispy exterior and tender interior. Use day-old rice for perfectly separated grains.
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