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| Main ingredients | Blue pea flowers, Short grain rice, Sesame oil, Garlic, Ginger, Spring onions with greens, Celery, Carrot, Baby corns, White pepper powder, Veg stock powder, Green peas |
| Cuisine | Southeast asian |
| Course | Rice |
| Prep time | 45-50 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 15-20 blue pea flowers
- 1½ cups short grain rice, soaked for 30-40 minutes and drained
- 2 tablespoons sesame oil
- 1 tablespoon chopped garlic
- ½ teaspoon chopped ginger
- 2 spring onion bulbs, chopped
- 1 teaspoon chopped celery
- 1 small carrot, peeled and cut into 1 cm piece
- 4-5 baby corns, blanched and sliced
- Salt to taste
- White pepper powder to taste
- 1 teaspoon veg stock powder
- ¼ cup boiled green peas
- 1 tablespoon fried garlic + to sprinkle
- 1 tablespoon chopped spring onion greens + to sprinkle
- Fried crackers for serving
Method
- Boil 4-5 cups water in a deep pan, add blue pea flowers and boil for 4-5 minutes.
- Drain the flowers and add drained rice to the water. Once the mixture comes to a boil, lower the heat, cover and cook for 10-12 minutes. Let it rest for 10-15 minutes.
- Heat sesame oil in a non-stick wok, add garlic and ginger, spring onion bulbs, mix and saute for 1 minute. Add celery, mix and sauté for 1 minute on high heat.
- Add carrot, baby corns, salt, white pepper powder and veg stock powder, mix well and cook for 1 minute.
- Add the cooked rice, green peas, fried garlic and spring onion greens and toss well. Cook for 2-3 minutes or till the rice is heated through.
- Transfer into a serving bowl, sprinkle fried garlic and spring onion greens on top and serve hot with fried crackers.
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