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Sunflower Seed Fried Rice

The Libertine, St. Louis, Josh Galliano - August 27th, 2014

  • 4 Tbsps. blended olive oil
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 1 lb. raw sunflower seeds
  • 1/2 cup white wine
  • 3 Tbsps. lop yuk, rendered
  • 2 tsps. ginger, minced
  • 3 Tbsps. oyster sauce
  • 2 tsps. rice wine vinegar
  • 1 cup frozen peas
  • 1/2 cup scallions, green parts only, sliced
  • 1 carrot, thinly sliced and pickled (for garnish)
  • 1 lg. egg (for garnish)
  1. In pressure cooker over high heat, coat bottom of pot with 2 Tbsps. oil; add half the onion; cook until translucent; add half the garlic; cook 1 minute; add sunflower seeds; stir to coat and lightly toast; deglaze with white wine; reduce by half; add 3 cups of water; seal pressure cooker; add enough weights to equal 15 psi.; bring pot to boil; regulate temperature to gentle hissing sound; cook 10 minutes; run pot under cold water; strain seeds off of liquid; discard liquid; reserve seeds.

  2. In cast-iron pan, add remaining 2 Tbsps. oil; add lop yuk; gently heat over medium heat; add remaining onion, garlic, and ginger; cook until tender; add 2 cups reserved seeds; toast; add oyster sauce; toss to coat; add rice wine vinegar and peas; season; add scallions; place on plate; top with pickled carrots and sunny side-up egg; serve immediately.