Blue Pea and Walnut Fried Rice Pro V Sanjeev Kapoor Khazana

Get ready to embark on a flavor-packed adventure that's as unique as it is delicious! Today, we're unleashing the magic of Blue Pea and Walnut Fried Rice.

We've got ProV walnuts for that extra crunch, veggies for the perfect balance, and a drizzle of soy sauce that's like a flavor disco in your mouth.

Chef Sanjeev Kapoor and ProV have teamed up to make your #MondayMunchies unforgettable. This recipe isn't just food; it's an edible masterpiece!

So, roll up your sleeves and get cooking. But remember, the secret ingredient is always a dash of fun and a sprinkle of curiosity. Share your culinary escapades with #MondayMunchies and let's create some foodie magic together!

BLUE PEA AND WALNUT FRIED RICE

Ingredients

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

Method

1. Heat sufficient water in a deep nonstick 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. Add rice and mix well.
3. Cover and cook on medium heat for 10-12 minutes. Allow to cool.
4. Heat sesame oil in a nonstick wok. Add garlic, spring onion bulbs and saut for a minute.
5. Add carrot, dried shitake mushrooms and saut for 2-3 minutes.
6. Add corn kernels, edamame beans, walnuts and toss well.
7. Add salt, white pepper powder, light soy sauce and mix well.
8. Add cooked rice and mix well. Cook for 2-3 minutes or till the rice is heated thoroughly.
9. Sprinkle spring onion greens, burnt garlic and mix well.
10. Transfer in a serving plate, sprinkle white sesame seeds, burnt garlic and spring onion greens and serve hot.

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