Summary

Ingredients

• 250 g jasmine rice
• 3 egg (s)
• 300 g peas, fresh
• 1 onion (s)
• 1 clove garlic
• 1 bunch spring onion (s)
• 3 tablespoon sesame oil
• 1 tablespoon butter
• some lime juice
• salt
• Pepper, colored, from the mill

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Instructions

1. Cook the jasmine rice in boiling, lightly salted water according to the instructions on the package. Then drain and let cool down completely.
2. Blanch the freshly peeled peas in boiling, lightly salted water, then drain and rinse with cold water.
3. Clean the spring onions, rinse and cut into rings. Peel off the onion and the clove of garlic and dice finely.
4. Heat the sesame oil in a large pan and sauté the onion and garlic cubes over a low to medium heat until translucent. Then add the spring onion rings, peas and rice together with the butter and fry for about 1 minute. Whisk the eggs, pour over them and let them set. Finally, season to taste with a little lime juice, salt and a few turns of colored pepper from the mill.