I am always about using up ingredients in my fridge.
And I am always well stocked with rice in my house (being half Asian, I sometimes have rice for breakfast, lunch AND dinner!)
So when I saw a recipe for fried rice with peas on Thyme for Cooking Blog, I knew I had to make it.
It is this month that I decided to join Secret Recipe Club where we are randomly assigned a blog, and are told to create any recipe from their blog you want. I think this is such a fun idea, because there are so many great blogs out there with amazing recipes to try.
And while I had a mini panic attack when I was assigned to this blog because *gasp* there were mainly savory recipes, I found one that I could do with my limited experience cooking actual meals! I think looking through Katie’s blog has inspired me to start cooking some good dinners, instead of grabbing my favorite recipes and not trying anything new.
If you look at how I made this, I fried everything in bacon drippings because I hate waste and I made bacon earlier that day! But if you didn’t want to trash up an already delicious dish, you should head on over to Katie’s original recipe and try it that way.
This reminded me how much I like fried rice! With two kinds of peas, and eggs mixed right in, I think this will be a regular in my usual dinner rotation!
Fried Rice with Peas and Snap Peas is such an easy recipe to make at home for dinner. Put in any vegetables that you have on hand.
- 1/2 cup white rice
- 1 cup chicken broth (or vegetable broth if vegetarian)
- 1 large egg
- 2 Tbsp bacon drippings, divided (or olive oil)
- 100 g snap peas, trimmed and cut into thirds
- 1 Tbsp soy sauce
- 1/2 cup frozen peas
In your rice cooker, cook the rice and chicken broth according to manufacture’s instructions. If you don’t have a rice cooker, combine rice and chicken broth in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
When rice is done, leave uncovered for a while to cool slightly.
Meanwhile, beat the egg in a small bowl. Heat 1 tablespoon of bacon drippings on a medium skillet. Stir-fry the snap peas for around 1 minute.
Add the rice, soy sauce and peas, and stir-fry for around 4 minutes.
Add the egg into the rice mixture, and mix until fully incorporated. Remove from heat and serve!