Fried Basmati Rice with Black-Eyed Peas and Walnuts

Black-eyed peas and basmati rice are common in southwestern Chinese cuisine, and walnuts are popular everywhere. Long-grain white or brown rice can replace the basmati variety, if desired.

MAKES 4 SERVINGS

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh ginger

3 large cloves garlic, finely chopped

3 cups cooked basmati rice, at room temperature, any clumps removed

1 cup rinsed and drained canned black-eyed peas

1⁄4 cup chopped walnuts

2 scallions, white and green parts, thinly sliced

2 tablespoons chopped fresh cilantro

1⁄2 tablespoon toasted (dark) sesame oil

In a wok or large nonstick skillet, heat the olive oil over medium heat. Add the ginger and garlic and cook, stirring, until softened and fragrant, about 3 minutes. Add the rice, black-eyed peas, walnuts, and scallions and raise the heat to medium-high; cook, stirring, until rice and black-eyed peas are heated through, 2 to 3 minutes. Add the cilantro and sesame oil and cook, stirring, 30 seconds. Serve at once.

{PER SERVING} Calories 333 • Protein 9g • Total Fat 10g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 51g • Dietary Fiber 4g • Sodium 7mg

hancheng

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