Let’s make it.
- After rinsing the rice a few times with cold water, boil it in salted water for about 15 minutes and cool it promptly. If preparing ahead, refrigerate until ready to stir-fry. Dice the onion into small cubes. Beat the egg in a small bowl with a fork. Heat 30 ml (about 2 tablespoons) of vegetable oil in your wok over high heat, then fry the egg, stirring constantly, and remove it to a plate. Add the remaining 15 ml (about 1 tablespoon) of vegetable oil to the pan and sauté the onions. Then add the peas and sauté a little more, then add the rice, fried egg, Ginger-Spiced Pear Spread, black pepper, and salt in order. Cook over high heat, shaking the pan constantly, until the rice is well browned, then drizzle with chives and Freya Gurme Chili Olive oil before serving.
