Some dishes are a perfect combination of health and taste. And if the dish is visually appealing, that is the cherry on the cake. The unique blue pea fried rice with fresh edamame beans falls into this category. A pleasant bluish violet in colour, this dish has the goodness of edamame beans which is a great source of plant protein and dietary fibre. Blue pea flower is a powerful source of antioxidants and is believed to have a positive effect on the skin, brain and even supports optimum blood sugar levels.
“When you see blue rice, one immediately assumes you have used artificial food color. But the color is actually from the blue pea flower, Clitoria ternatea or Aparajita as it is called in Hindi. When boiled it gives true ink-blue colour with no flavour at all; squeeze lime and it turns violet” says Ashik Ali Saha, Executive Chef Consultant, Druma, Bengaluru
Recipe: This recipe serves 2 and is courtesy of Ashik Ali Saha, Executive Chef Consultant, Druma, Bengaluru
Ingredients
For the Blue Pea Rice
- Jasmine rice — 200 g
- Aparajita flowers — 2 g
- Water — 240 ml
For the Fried Rice
- Blue pea rice — 440 g, cold
- Garlic — 22 g, finely chopped
- Sesame oil — 18 ml
- Shelled edamame — 75 g
- Light soy sauce — 7 ml
- Aromatic seasoning powder (Savory all-purpose seasoning powder)— 3 g
- Salt — 1.5 g
- Spring onion greens — 3 g
- Lime wedges-2-3 pieces
Method
- Rinse the rice until the water runs clear.
- To make the blue pea rice, heat the water and when hot, take it off the heat. Add in the blue pea flowers for about 8–10 minutes until you get a deep ink-blue strain.
- Cook the rice in the blue water, covered, on the lowest flame for 12 minutes. Rest for 10 minutes, fork through, spread on a tray and chill uncovered until cold and dry.
- Blanch the edamame beans for 3 minutes and drain dry.
- Heat a wok, add sesame oil and garlic. Sauté until it turns a pale gold color. Add in the edamame beans and sauté for 30 seconds.
- Add all the rice in at once; break the clumps and stir it.
- Gently add the soy sauce down the hot side of the wok and not over the rice.
- Add in salt to taste, seasoning powder and fold in the spring onion once you switch off the heat.
- Serve with lime.
Notes:
- Hard boiling the flowers dulls the color.
- Take care that the garlic does not turn brown while frying
- The rice should be fluffy and dry and not sticky
