Blue Fried Rice Butterfly Pea Flower Rice Sanjeev Kapoor Khazana

The colours and flavours of Asia. A light-blue fried rice, thats commonly served in Malaysia and Thailand.

BLUE FRIED RICE

Ingredients

15-20 blue pea flowers
1 cups short grain rice, soaked for 30-40 minutes and drained
2 tbsps sesame oil
1 tbsp chopped garlic
tsp chopped ginger
2 spring onion bulbs, chopped
1 tsp 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 tsp veg stock powder
cup boiled green peas
1 tbsp fried garlic + to sprinkle
1 tbsp chopped spring onion greens + to sprinkle
Fried crackers for serving

Method

1. Boil 4-5 cups water in a deep pan. Add blue pea flowers and cook for 4-5 minutes.
2. Drain the flowers and add the rice and once the mixture comes to a boil, lower the heat, cover and cook for 10-12 minutes.
3. Set aside for 10-15 minutes.
4. Heat sesame oil in a nonstick wok. Add garlic, ginger, spring onion bulbs, celery and saut for a minute on high heat.
5. Add carrot, baby corn, salt, white pepper powder, veg stock powder and mix well. Cook for a minute.
6. Add the cooked rice, green peas, fried garlic, spring onion greens and toss well.
7. Cook for 2-3 minutes or till the rice is heated thoroughly.
8. Transfer in a serving bowl, sprinkle fried garlic, spring onion greens on top and serve hot with fried crackers.

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