Oyster Rice with Aromatic Coconut Oil
Vuco Coconut Oil Oyster Nutritious Rice Recipe
Introducing a special dish to keep your family healthy as the weather gets colder: Oyster Rice! We’ve added Vuco Organic Extra Virgin Coconut Oil to enhance the subtle coconut aroma and deep flavor, creating a nutritious and delicious rice dish. The combination of plump, fresh oysters and crisp vegetables offers a delightful texture, and mixing it into warm rice is absolutely wonderful. Enjoy it even more by serving it with a simple sauce and a rich egg yolk.
Rice Ingredients- 2 cups short-grain rice
- 2 cups fresh oysters (cleaned)
- 1 Tbsp Vuco Organic Extra Virgin Coconut Oil (for cooking rice)
- 1.5 to 2 cups water (adjust based on rice type and soaking time)
- A little roasted seaweed (for serving)
- 1 egg yolk (for serving)
Sautéed Vegetables- 2 cups shredded radish (julienned thinly)
- 1 cup shredded carrot (julienned thinly)
- 2 tsp shredded ginger (julienned finely)
Oyster Brine- 500ml water
- 1.5 to 2 Tbsp coarse salt
Seasoning Sauce- 4 green onions (finely chopped)
- 4 Tbsp soy sauce
- 2 Tbsp Vuco Organic Extra Virgin Coconut Oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp red chili flakes
- 2 cups shredded radish (julienned thinly)
- 1 cup shredded carrot (julienned thinly)
- 2 tsp shredded ginger (julienned finely)
Oyster Brine- 500ml water
- 1.5 to 2 Tbsp coarse salt
Seasoning Sauce- 4 green onions (finely chopped)
- 4 Tbsp soy sauce
- 2 Tbsp Vuco Organic Extra Virgin Coconut Oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp red chili flakes
- 4 green onions (finely chopped)
- 4 Tbsp soy sauce
- 2 Tbsp Vuco Organic Extra Virgin Coconut Oil
- 1 Tbsp toasted sesame seeds
- 1 Tbsp red chili flakes
Cooking Instructions
Step 1
First, rinse the rice for the rice dish 2-3 times until the water runs clear. After rinsing, drain it in a sieve and let it soak for about 30 minutes. Soaking the rice ensures it cooks up fluffy and perfectly. Once soaked, drain the rice again thoroughly in a sieve to remove all excess water.
Step 2
Lightly sprinkle a little salt over the shredded radish, carrot, and ginger. Let them sit for about 5 minutes to draw out some moisture, which prevents the vegetables from becoming watery when sautéed. Heat a pan over medium heat, add 1 Tbsp of Vuco Organic Extra Virgin Coconut Oil, and quickly sauté the pre-salted vegetables until they are just slightly softened. Be careful not to overcook them, as they will become mushy. Transfer the sautéed vegetables to a separate dish and let them cool down.
Step 3
Carefully pick out the oyster meat, ensuring no shell fragments remain. Oysters are delicate, so handle them gently. In a large bowl, combine 500ml of water with 1.5 to 2 Tbsp of coarse salt to make a brine. Add the oysters to this saltwater and gently swirl them around with your hands to rinse. This step helps remove any impurities attached to the oysters. After rinsing, drain the oysters in a sieve and set aside.
Step 4
Now it’s time to cook the rice. In a rice cooker or pot, combine the soaked rice, the cooled sautéed vegetables, and the drained oysters. Add the cooking water, using about 1.5 to 2 times the volume of the rice. Adjust the water amount based on the type of rice and how long it was soaked. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and let it steam for about 10-15 minutes. After the rice is cooked, gently fluff it with a spatula, being careful not to mash the grains, until the rice and all ingredients are well combined. To serve, place the nutritious rice on roasted seaweed, and accompany it with the prepared egg yolk and seasoning sauce. Mixing the sauce into the rice makes it even more delicious!
