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
1½ cups short grain rice, soaked for 30-40 minutes and drained
2 tbsps blended sesame oil
1½ 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
¼ 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 sauté for a minute.
5. Add carrot, dried shitake mushrooms and sauté 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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