Last night, I made broiled head-on chili shrimp, Chinese noodles, and vegetable stir-fry for dinner. The stir-fry was simple — just onions, bok choy, oyster mushrooms, and some seasonings — but delicious. We had noodles and some stir-fry left over, and it occurred to me that it might make a good breakfast, paired with an egg somehow.
Scramble the egg and go frittata-style? Scramble it and fry up like pad thai? Egg on the side? Egg over top?
I settled on a variant of the Greek fried egg: 1/4 c. olive oil in my big skillet, and an egg for each of us in that. It seemed to me that the crisp brown edges and silky-smooth middles of these eggs would compliment the leftovers well.
As for the leftovers themselves, I warmed them in the microwave, then added them to a pan where I’d sauteed some extra onion in chili oil, and tossed to coat. Once they were thoroughly warmed, I divided them into two shallow bowls, popped the fried eggs on top, and dressed them with a sprinkle of soy sauce and a dash of chili oil.
They were hot and crisp and fresh-tasting, with just enough spice to be interesting.
Nat rated it “A+! Would eat again!” — and that’s good enough for me.