Blue Pea And Walnut Fried Rice

Ingredients

• 25-30 dried blue pea flowers
• 15-20 Pro V Regal Jumbo Walnuts
• 1½ cups short grain rice, soaked for 30-40 minutes and drained
• 2 tablespoons blended sesame oil
• 1½ tablespoons chopped garlic
• 3-4 spring onion bulbs, chopped
• 1 medium carrot, peeled and cut into 1 cm pieces
• 2-3 dried shiitake mushrooms, soaked, drained and cut into 1 cm pieces
• 2-3 tablespoons boiled corn kernels
• ¼ cup boiled edamame beans
• Salt to taste
• White pepper powder to taste
• 1 teaspoon light soy sauce
• 2-3 tablespoons diagonally sliced spring onion greens + to sprinkle
• 1 teaspoon burnt garlic + to sprinkle
• Toasted white sesame seeds to sprinkle

Method

1. Heat sufficient water in a deep non-stick pan, add Pro V Regal Jumbo Walnuts and blanch for 6-8 minutes. Drain and peel the walnuts.
2. Heat a pan, add 3 cups water, blue pea flowers and allow to boil. Drain the flowers. Add rice to the water in the pan and mix well. Cover and cook on medium heat for 10-12 minutes. Allow to cool.
3. Heat sesame oil in a non-stick wok, add garlic and spring onion bulbs, mix and sauté for 1 minute.
4. Add carrot and dried shiitake mushrooms, mix and sauté for 2-3 minutes.
5. Add corn kernels and mix. Add edamame beans and walnuts and toss well.
6. Add salt, white pepper powder and light soy sauce, toss well and saute for 2-3 minutes.
7. Add cooked rice, toss well and cook till the rice is heated through. 
8. Add spring onion greens and burnt garlic and mix well.
9. Transfer into a serving plate, sprinkle white sesame seeds, burnt garlic and spring onion greens and serve hot.