Egg and pea fried rice

Ingredients for 4 servings:

• 250 g jasmine rice
• 3 eggs
• 300 g peas, fresh
• 1 onion(s)
• 1 clove(s) garlic
• 1 bunch of spring onions
• 3 tbsp sesame oil
• 1 tbsp butter
• some lime juice
• Salt
• Pepper, colored, from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

As a side dish or vegetarian main course

Cook the jasmine rice in boiling, lightly salted water according to the package instructions. Drain and let cool completely. Blanch the freshly split peas in boiling, lightly salted water, then drain and rinse with cold water. Trim and rinse the spring onions and slice into rings. Peel and finely dice the onion and garlic clove. Heat the sesame oil in a large pan and sauté the onion and garlic cubes over low to medium heat until translucent. Then add the spring onion rings, peas and rice along with the butter and fry for about 1 minute. Whisk the eggs, pour them over the rice, and let them set. Finally, season to taste with a little lime juice, salt, and a few grinds of freshly ground pepper.