Fried Rice with Snap Peas and Smoked Mussels

This dish makes great use of leftover white rice for a quick and delicious weeknight meal. Spring vegetables like spring onions and thinly sliced snap peas are the star, but feel free to substitute whatever crunchy vegetables you might have on hand. Our smoked mussels add a welcome hit of smokey flavor and digestible protein.

Serves 2

2 tablespoons neutral cooking oil

1 large spring onion bulb, thinly sliced

Sea salt to season

1 cup cooked white rice

2 cloves garlic, thinly sliced

1 pint snap peas, thinly sliced

1 can Ekone Original Smoked Mussels

1 tablespoon tamari, plus more to serve

1 tablespoon rice wine vinegar

1 egg, whisked

In a large nonstick frying pan set over medium high heat, add 1 tablespoon of the cooking oil, the spring onion and a pinch of salt. Toss to coat, and saute the onions until they’re deeply caramelized - about 8-10 minutes. Remove the caramelized onions from the pan and set aside.

Add the remaining tablespoon of oil to the frying pan, and lower the heat to medium. Add the rice to the hot fat, and press it down into a thin, flat layer that covers the surface area of the pan. Cook, undisturbed, for 5 minutes or so - until the bottom of the rice is golden and crispy. Carefully flip the rice over to brown for another 2-3 minutes on the other side.

Add the cooked onions, garlic, snap peas, smoked mussels, tamari and rice wine vinegar to the pan and toss well until everything is combined. Cook for 1-2 minutes, until the peas have just barely softened and the pungency of the garlic has mellowed. Push the contents of the pan to one side to free up some surface area on the pan to scramble the egg, then pour in the whisked egg. Gently scramble the egg until soft curds form, then fold the just cooked eggs into the rest of the fried rice mixture.

Serve hot, with another dash of tamari to taste.