Ingredients

• 1 egg
• 1/4 cup olive oil
• 1 1/2 teaspoons ginger, minced
• 1/2 cup pureed tomatoes
• 1/2 cup onions, chopped
• 3 cups cooked white rice
• 1 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon oyster sauce
• 1/2 cup frozen peas
• 1/3 cup scallions, thinly sliced
• Soy sauce
• Small pinch of saffron

Directions

1. Sprinkle the saffron into a small bowl and pour in 1 tablespoon of water. Stir gently and set aside.

2. Crack the egg into a bowl and whisk in 1 tablespoon of water. Pour 1 tablespoon of the oil into a large skillet set over medium-high heat. When hot, dump in the egg. Tilt the pan to spread the egg out so it coats the bottom, much like an omelet. Once it has set, scrape the egg into a bowl and break it up with a spoon into little bite size pieces.

3. Pour the rest of the oil into the skillet and turn the heat to high. Once hot, add the ginger. Cook for about 15 seconds, stirring often. Then dump in the saffron and water. Cook this mixture until most of the water evaporates, once again, stirring often. This should take about 4 minutes.

4. Add the sliced onions. Cook for one minute. Then add the rice, salt, pepper, and oyster sauce. Stir well, and cook for 2 more minutes. Add the peas and the cooked egg, stir, and cook for an additional 30 seconds.

5. Serve with a sprinkling of scallions and soy sauce to taste.

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