Saturday, October 3, 2009
I happened to be released early on set the day I decided to cook this and even though I was super exhausted, I still wanted to cook something for other members of the household. In the fridge was some left over white rice. This is a great way to use up any left over rice you may have from those Chinese takeouts. Then I happened to glace at the snow peas that I nearly forgot about. Oops. I grab a couple of eggs while I was still at the fridge.
I blanched the peas in some boiling water and cooled them in some cold water to stop the cooking process. Pop out the little peas from inside and kept a few of the shells. Then I did a quick saute of them before adding the rice. Mixed in the egg and did the constant stir and scrap move until the egg was fully cooked. Served with a sprinkle of paprika on top. That part is optional.
Snow Pea Fried Rice
1 c snow peas - blanched, steamed or from frozen
3 c cooked white rice
2 Tbsp extra virgin olive oil
2 eggs - beaten
Heat the oil in a skillet. Add the peas and saute until cooked and tender. Roughly 2-3 minutes on medium heat. Then add the rice. Break the rice apart while stirring until soft.
Constantly stirring and scrapping the side to keep the rice from sticking. Once the rice is soft once again. Stir in the egg. Be sure to season with a little salt before adding.
Again constantly stirring until the egg has fully cooked.