Dale Talde, a competitor on both Top Chef Season 4 and Top Chef All-Stars, is an authority on Southeast Asian cuisine. His mother, a Filipino immigrant, ignited his passion for cooking, which he brings with him to his restaurants, Talde, Pork Slope, and Thistle Hill Tavern -- all located in Brooklyn.
This dish appeared during a Quickfire challenge in Episode 8 of the 4th season. Padma asks the chefs to create a polished entrée in only fifteen minutes using rice -- and this is what Dale came up with. (According to him, he had the advantage of being familiar with cooking high-speed, high-heat Asian food.) He was right: In the episode, Art Smith chooses Talde’s dish as one of his favorites. The crunchy long beans perfectly complement the fluffy texture that the eggs give the rice; it’s a complete, balanced dish, and one you should be making at home. —Top Chef
Heat 1 teaspoon of the peanut oil in a medium sauté pan over medium heat. Add the eggs and cook, stirring, until firm. Remove the eggs from the pan and set aside.
Add another 1 teaspoon peanut oil to the pan. Add the pineapple, onion, scallion, garlic, and ginger and sauté for 2 minutes. Add the rice and stir to coat and heat the rice, 2 to 4 minutes.
Season the soy sauce, XO sauce, fish sauce, and 1 teaspoon chili oil, then add the eggs to the rice.
Season the scallops with 1/4 teaspoon of the salt.
Heat the remaining 1 teaspoon peanut oil in a sauté pan over medium-high heat. Add the long beans with 1/4 cup of water, then cover them to steam. Cook until crisp-tender. Season with sweet soy sauce and the remaining 1/4 teaspoon salt.
Heat a medium sauté pan or grill over medium-high heat. Add 1 tablespoon chili oil, then the scallops, and cook them to medium, turning once, about 2 minutes.
To assemble, pile the rice on a large plate. Top with the long beans, then the scallops. Sprinkle with cilantro and serve.