I had big plans for my tatsoi when I brought it home from Tucson CSA. I really did. My grand ideas included some fermenation in jars, possibly experimenting with some kimchee-like additions like super-hot gojujang and some ginger. I was also thinking of making homemade dumplings with ground pork and tatsoi tucked inside. But those are the kinds of things that must be done over long, luxurious weekend days—the kind we have in Tucson where sun scatters into my kitchen and I want to spend all afternoon in an apron. And frankly, I don’t think my tatsoi’s going to make it that long (even though it is monstrous!)
I made this single serving dish for three nights in a row last week. It’s the perfect weeknight bowl, and it takes about 8 minutes to make, once you have the rice. While your rice is cooking, you even have time to play with your dog, water your garden, or call your Mom. You know, weeknight stuff. It could also be a quick lunch or hearty breakfast.
It’s definitely some sort of spin on fried rice, but much quicker and healthier and veggier. The eggs make it a meal, and I used mini eggs from my co-worker’s backyard chickens—so cute!
Tatsoi ‘n’ Eggs
Handful or two fresh tatsoi, chopped haphazardly
Half a small red onion, sliced thinly
Squirt of Siracha
1 tablespoon soy sauce or tamari
1 teaspoon sesame oil
1 tablespoon rice bran oil (or other neutral oil)
One or two eggs
Cook the onion in sesame oil and rice bran oil on medium low for about two minutes, until a little soft. Add tatsoi and stir fry on high for a couple minutes. Add soy sauce and sriracha and stir until combined. Put rice in a bowl, and top with greens. Fry one or two eggs and place them on top. Add more Sriracha and serve.