- 1 cup of fresh frozen peas, defrosted
- 3 T of peanut oil
- 1 medium onion, roughly chopped
- 1 T of minced garlic
- 1 T of minced ginger (I omitted this one)
- 3 to 4 cups of cooked rice
- 2 eggs, lightly beaten
- 1/4 cup of cooking sherry or white wine
- 2 T of soy sauce
- 1 T of sesame oil
- Salt and pepper to taste
- 1/4 cup of mince scallion (optional)
1. Put 1 tablespoon of the oil in a wok or large skillet over high heat. A minute later, add the onion and cook, stirring occasionally, until they soften and begin to brown, five to ten minutes later. Lower the heat if needed. Using a slotted spoon, take the onions out and transfer them into a bowl.
2. Add the peas to the skillet for a minute or two, or until hot. Add them to the bowl.
3. Put the remaining oil in the skillet, followed by the garlic and ginger. About 15 seconds later, begin to add the rice, a bit at at time, breaking up any clumps and tossing it with the oil. When all the rice is added, make a well in its center and add the eggs. They will begin to cook into the middle. Keep them moving and incorporate them into the rice.
4. Return the onion and the peas to the rice. Add the wine and cook, stirring for about a minute. Add the soy sauce and sesame oil, then taste and add salt and pepper.
5. Turn off the heat, stir in the scallion, and serve.