Virtual Fried Rice
- 3 cups finely diced Idaho® potatoes
- 5 tablespoons unsalted butter
- Fine sea salt
- 1 cup yellow onion, diced to 1/8-inch
- 1 small carrot, peeled and cut into 1/4-inch dice
- 3/4 cup red bell pepper, peeled with vegetable peeler and diced to 1/4-inch
- 2 garlic cloves
- 1 tablespoon soy sauce, or to taste
- 1 teaspoon grated, peeled ginger
- 2 large eggs beaten
- 1/3 cup snow peas, cut on the diagonal into 1/8-inch slices or frozen tiny peas, defrosted
- Freshly ground black pepper
- *HINT: Allow time for the potatoes to soak for at least a few hours, or preferably overnight
- Place the diced potatoes in a large bowl of cold water, and swish the water to rinse away the starch; this will help keep the Idaho® potatoes from sticking as they are cooked. Drain and repeat 2 more times. If possible, leave the potatoes in the final bowl of cold water for at least several hours, or up to a day. If leaving them overnight, refrigerate, and change the water one last time in the morning.
- Drain the potatoes and pat dry on a kitchen towel. Melt 4 tablespoons of the butter in a large nonstick skillet over medium-high heat. The butter will bubble as it heats; once the bubbles subside, stir the potatoes from time to time as they brown evenly. After about 2 minutes, season to taste with salt. When the potatoes are golden brown and tender, after about 5 minutes, transfer them to a large plate.
- Return the skillet to the heat and add the remaining tablespoon of butter. Add the onions and saute for about 2 minutes. Add the carrot and bell pepper, and saute for 1 minute. Using a rasp grater, grate the garlic directly into the pan (or mince the garlic and add it), and cook for an additional minute. Stir in the soy sauce and ginger. Add the potatoes and stir gently with a heatproof spoon or spatula. Stir the eggs into the potatoes until they are cooked.
- Stir in the snow peas and the fresh peas and heat through. Season to taste with pepper and if necessary additional soy sauce.