Like many other scientific luminaries of our age, I didn’t stop to ask if I should, only if I could. Oppenheimer, Edison, Turing…and now…yours truly. To paraphrase Oppenheimer himself, “I am become death, shatterer of arteries”. Behold and weep. Pie. Fried. Rice.
This breakthrough in Pie-ngineering struck me just recently faced with a certain set of leftovers, none of which I wanted to throw. Some leftover beef and onion pot pie, some precooked white rice, what to do, what to do. Well, frankly, what not to do. The answer was obvious to me, if not my wife who looked on in terrified disgust. At least the dog was with me, eagerly watching and approving each move.
I won’t lie, this is delicious, how could it not be. Rich buttery pot pie pastry and filling quickly pan fried with egg, onion, soy, salt and pepper. It’s a fusion that probably shouldn’t exist, but does, now anyway. You’re welcome.
Side note: here’s the beef and onion pie recipe used to unlock this wonder of modern gastronomy.
- 2 tbsp vegetable oil
- 2 slices pre made pot pie roughly broken up
- 2 cups precooked white rice
- 1/2 white onion finely chopped
- 1 egg beaten
Add diced onions to a hot pan and saute quickly.
Once softened (2-3 minutes), push to side of pan and add egg. Cook egg into small omelette and break into chunks as it forms. Not too small, the egg will break up further during cooking.
Add white rice to hot pan, still working quickly, toss all ingredients together. Splash with a good amount of soy sauce.
Cook quickly on high heat until ingredients are warmed through adequately. Add pot pie crumbles (preferably preheated in microwave).
Taste and season with salt and black pepper.
Serve. Regret life decisions.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!