Fan Qie Chao Dan (Tomato and Eggs over Rice)

By Joy Huang | The Cooking of Joy 

Food52 Editors' Comments: I felt sure this dish would fit among my list of comfort foods in a bowl with its mix of creamy eggs, tangy tomatoes, and Asian flavors. It came together in about 15 minutes (minus the rice) and was super easy to make. I would reduce the salt (or sub in a tiny bit of soy instead) next time, but otherwise I liked the flavors. It was surprising that despite the sesame oil and rice wine and vinegar that the dish felt like it could cross many ethnic borders when served with different toppings. I ended up adding cilantro, sesame seeds, and avocado to mine for a tasty lunch. 

Tomato and eggs over rice is a dish you'll find on many Chinese restaurant menus, but it's so incredibly easy to make that I never order it. The only preparation is chopping the scallions and tomatoes, and you'll most likely have everything else already in your pantry or refrigerator. This is the definition of real Chinese comfort food to me. 

Serves 1 hungry person or 2 as part of a meal 

• 3 large eggs 
• 1 large tomato or 2 plum or Roma tomatoes 
• 2 scallions 
• 1 teaspoon rice wine 
• 1 teaspoon toasted sesame oil 
• 1/2 teaspoon kosher salt, divided plus more to taste 
• 2 teaspoons vegetable oil, divided 
• 1/2 teaspoon rice wine vinegar 
• 1 pinch sugar 
• 3/4 teaspoons cornstarch 
• Cooked rice 

1.  Beat the eggs and add the rice wine, sesame oil, and 1/4 teaspoon salt. Let sit for at least 15 minutes 
2.  Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces 
3.  In a large frying pan, heat 1 teaspoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in). 
4.  Clean the pan and heat another teaspoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant. 
5.  In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.
   
   https://food52.com/recipes/print/23247 9/17/2020 

Black-Eyed Pea and Sweet Potato Stew (Ndambe)

Black-eyed peas are a West African staple. In this recipe for Senegalese ndambe (pronounced NAM-bay), they're simmered with sweet potatoes to make a hearty vegetarian stew. Canned black-eyed peas keep this dish fast and simple. 

Tip: Don't use neutral-flavored oil in place of the coconut oil or palm oil. Unrefined coconut oil or palm oil infuses the stew with additional flavors and sweet aroma while adding richness

3-4 servings:

1 tablespoons palm oil or unrefined coconut oil 

1 large yellow onion, finely chopped 

salt and ground black pepper 

4 medium garlic cloves, minced 

1 Fresno or jalapeno pepper, stemmed, seeded and finely diced

1 Serrano pepper, stemmed, seeded, and finely diced

1 sweet red pepper, seeded and sliced into thin pieces 

2 14-ounce cans black-eyed peas, drained and rinsed 

1 bay leaf

1/4 tsp cumin powder 

1/2 pound (or more) sweet potatoes, peeled and cut into 1/2-inch cubes 

1/3-1/2 pound plum tomatoes, cored and finely chopped 

1/4 cup finely chopped fresh flat-leaf parsley leaves 

2 tablespoons lemon juice 

DIRECTIONS 

01 

In a Dutch oven over medium, heat the palm oil until shimmering. Add the onion, 1 teaspoon salt and 1/4 teaspoon pepper, then cook, stirring, until light golden brown and softened, 7 to 10 minutes. Stir in the garlic and chilies and red pepper, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaf, cumin, and 3 cups vegetable broth. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered, stirring occasionally, until the flavors meld, about 15 minutes.

02 

Stir in the sweet potatoes. Cover, reduce to medium-low and cook until the potatoes are tender, 10 to 15 minutes. Add the tomatoes, stir, and heat an additional 5 min.  Off heat, stir in the parsley and lemon juice. Taste and season with salt and pepper if needed. 

Serve with hot white rice.

Vegetarian ramen

Serves 2-3

Ingredients 

5 g (~¼ oz) kombu

8 g (~1/3 oz) dried shiitake mushrooms

2-3 g dried porcini mushrooms

1 cup water

4 scallions

2 Tbsp veg oil
1 2"-piece ginger, peeled, thinly sliced into matchsticks
2 Tbsp. tomato paste

1 Tbsp white miso

3 Tbsp. unsalted butter, cut into pieces

1 Tbsp low sodium soy sauce

2 Tbsp toasted sesame oil

8 oz shiitake mushrooms, stemmed, cleaned, and sliced thinly

1 carrot, peeled and cut into matchsticks

 
2-3 baby bok choy (about 12 oz. total), quartered lengthwise and cleaned
~10-oz fresh ramen noodles.  (Note:  Fresh or frozen ramen noodles can be found at Asian markets and some grocery stores. I like Sun Noodle brand.) 

Chili-crisp or chili-oil

Jammy soft-boiled eggs (peeled and halved), shredded toasted nori sheets, and/or cilantro (for topping; optional)


Instructions

Place kombu and dried mushrooms in a saucepan with the 1 cup water and set over medium heat, slowly bringing water to a slow simmer.  Remove from the heat, cover, and let it sit for 30 min+, then remove and discard the kombu

Trim dark green parts from scallions and thinly slice; set aside for serving. Coarsely chop white and pale green parts. Heat 2 Tbsp oil in pot over medium-high. Cook chopped scallions and ginger, stirring often, until scallions are charred in spots, about 4 minutes. Add tomato paste and cook, stirring occasionally, until it begins to stick to the bottom of pot and darkens slightly, about 2 minutes. Add the mushroom/water mixture from above along with the miso, then stir in 4 cups cold water. Bring to a boil, then remove from heat and let sit about 10 minutes. 

Using a slotted spoon, transfer solids to a blender. Add a ladleful or 2 of broth to blender and purée until smooth. Stir purée back into broth in pot and bring to a simmer over medium heat. Add butter a piece at a time, whisking to combine after each addition before adding more. Add soy sauce then taste and adjust seasonings if needed.  Cover and keep warm.

Heat oil in Dutch oven until just smoking.  Add mushrooms and cook until lightly browned and tender, 5+ minutes. Add carrots, saute for a few minutes, then whisk in broth from above, cover and keep warm over a very low flame.

Meanwhile, bring a large pot of water to a boil. Add bok choy and cook until bright green and tender, about 2 minutes. Using a slotted spoon, transfer bok choy to a plate. Return water to a boil and cook noodles according to package directions. Drain and divide among bowls. 

To serve, ladle broth over noodles, then top with bok choy, dark green scallion tops, and chili-crisp. Add eggs, nori, and cilantro if desired. 

Garlicky chicken and rice soup

 2 medium shallots, minced
5 med cloves garlic, minced or pressed
1/4 tsp dried thyme or herbes de Provence
1 Tbsp tomato paste
6+ cups chicken or veg broth
1 bay leaf
1 Tbsp white miso
~12 oz boneless skinless chicken breast
½ cup + 2 Tbsp long grain rice, rinsed
3 large carrots, peeled and cut 1/4 inch thick
8 medium Brussels sprouts, trimmed and cut in half
1/2 cup frozen peas

Season chicken breast on both sides with salt and pepper and let sit for 15 min. Heat 1 Tbsp oil in a medium pot over med heat until shimmering. Place chicken breasts in pot and cook until browned and breasts release from the pot. Flip breasts, brown the other side, then remove breasts to a plate.

Add another Tbsp oil, heat, and add shallot and garlic. Heat, stirring occasionally until shallot and garlic are softened. Stir in the thyme and tomato paste and cook until fragrant, about 30 sec.

Add the broth, bay leaf, and miso and bring to a simmer, scraping up any browned bits. Add the chicken, then cover and cook until chicken is cooked to 160 deg F.   Remove chicken to a cutting board and let rest until cool enough to shred

 Stir in the Brussels sprouts and let simmer for 5 in then add the rice and carrots and simmer, cooking until the rice and all veggies are tender, 12-15 min. Meanwhile, shred the chicken breasts. When the veggies and rice are tender, stir in the chicken and peas and let sit off heat until warmed through, a couple of minutes. Taste and adjust seasonings with salt and pepper to taste. Serve with saltine crackers.

Toasted Pearl Couscous with Butternut Squash and Dates

INGREDIENTS

1 cup pearl (Israeli) couscous

2 Tbsp  EVOO
small onion, minced
2 cloves garlic, minced
pinch cayenne pepper
1 Tbsp tomato paste
1/2 tsp salt
1 tsp cumin seeds

1/4 tsp smoked paprika
1 lb peeled butternut squash, cut into small cubes (your choice on size, smaller cooks faster)
1/2 cup chopped up dates (or dried apricots)
2 cups chicken or vegetable broth
1/2 cup water 
14 oz can high quality whole tomatoes, pureed with a stick blender
2 small plum tomatoes, cored and finely chopped
extra EVOO
1/4 cup chopped parsley
toasted pumpkin seeds
pepper

DIRECTIONS

In a dry frying pan, toast the couscous over medium heat with constant stirring until about half of the couscous has started to brown.  Transfer the couscous to a bowl and set aside.

In a Dutch oven over medium heat, combine the EVOO, onion, cayenne pepper, tomato paste, salt, cumin seeds, and paprika.  Stir occasionally until the onion is softened.  Add the garlic and sauté one minute, then add the squash, dates, pureed tomatoes, broth, couscous, and water.  Bring to a boil, then reduce heat to low, cover, and simmer until squash and couscous are both tender.  Add the chopped tomatoes and let sit for a minute or two until they are heated through. Taste and adjust the seasonings with salt and pepper if necessary, then drizzle with more EVOO and sprinkle with parsley and pumpkin seed

Thai Fried Rice

 Ingredients

firm tofu

5 cups cooked and cooled jasmine rice

2 carrots - peeled, cut in half lengthwise, then cut into 1/4 “ pieces.  Cook in salted simmering water until almost tender then drain

4 cloves garlic, minced

1/2 - 1 red chili pepper, sliced in half and seeds and membrane removed.  slit halves into small pieces.

2-3 baby bok choy, cleaned, dried, stems and leaves separated and sliced into thin pieces.

1 tomato, chopped

3-4 scallions, both white and green parts, sliced thinly

sauce:  

2 Tbsp Braggs amino or fish sauce

1 Tbsp garlic chili sauce or sriracha

1 Tbsp oyster sauce

1 Tbsp tamarind paste

2 tsp brown sugar

1 tsp peanut butter

1. Press tofu to get rid of excess moisture.  Cut into cubes, dust all sides with cornstarch, then shallow fry until crispy and brown   Keep warm on a rack in oven
2. Combine all sauce ingredients in bowl and set aside
3. Heat 1 Tbsp oil in non-stick pan.   Add garlic and chilies and stir-fry for 30 sec.  Add bok choy stems and stir fry for 2 min.  Add bok choy leaves and stir fry another 30 sec.
4. Add rice and sauce mix, tomato, carrots,  and chopped scallions.  cook all by scooping up and mixing for several minutes until heated throughout.  Add tofu cubes and mix together thoroughly.  Squeeze 1/2 lime over rice and mix.
   
   Serve with thinly cut cucumbers, chopped cilantro, sliced hot peppers, lime wedges
   

Mixed Vegetable and Farro Soup

 

Ingredients

3 tablespoons extra-virgin olive oil

2 celery ribs, thinly sliced

1 medium onion, thinly sliced

1 medium leek, white and pale green parts only, cleaned well and thinly sliced

1 cup farro

1 tablespoon tomato paste

2 quarts chicken or vegetable broth

One 15-ounce can borlotti (aka cranberry or roman) or pinto beans, drained and rinsed

3 large carrots, halved lengthwise and sliced crosswise 1/4 inch thick

1 1/2 cups frozen peas

Salt and freshly ground black pepper

2 tablespoons thinly sliced basil

Directions

In an enameled cast-iron casserole or other heavy pot heat the oil.  Add the celery, onion and leek, stir well, cover,  and cook over medium heat, stirring occasionally, until softened, 5 minutes. Add the farro and tomato paste and cook, stirring, until the grains are coated and shiny, 30 seconds. Add 1 quart of the broth and bring to a boil.  Simmer over low heat for 15 minutes. Add the carrots and the remaining 1 quart of broth. Cover and cook over low heat until the carrots and the farro are tender, another 15+ minutes. Add the peas and beans, cover and cook until warmed, 5 minutes.   Taste and adjust the seasoning with salt and pepper if necessary, top with the basil and serve crusty bread.