Arroz Frito Portuguesa (Fried Rice)

• Small pinch saffron
• 1 egg beaten with 1 teaspoon of water
• 1/4 cup olive oil
• 1 1/2 teaspoons minced ginger
• 1/2 cup pureed tomatoes (fresh or canned)
• 1/2 cup chopped yellow onions
• 3 cups cooked rice
• 1 1/4 teaspoons salt
• 1/4 teaspoon white pepper
• 1/2 teaspoon oyster sauce or soy sauce
• 1/2 cup frozen green peas, defrosted
• 13 cup thinly sliced scallions

1. Powder the saffron in a small bowl using your finger tips.
2. Stir in one tablespoon of water and set aside.
3. In a wok or a large saute pan, heat one tablespoon of the oil and add the beaten egg.
4. Immediately tilt the pan, spreading the egg to coat the bottom of the wok.
5. As soon as the egg sets, turn off the heat.
6. Scrape the omelet into a bowl, breaking into pieces.
7. Add the remaining oil to the wok over high heat.
8. Add the ginger, sizzle for 15 seconds, then add the tomatoes and saffron water.
9. Cook, stirring constantly, until the contents turn thick and glazed (about four minutes).
10. Add the onions and cook an additional minute.
11. Fold in the rice, salt, pepper and oyster or soy sauce.
12. Cook until the contents are heated through (about two minutes).
13. Stir in the peas and egg pieces, tossing for about 30 seconds.
14. Add the scallions and serve immediately.

saffron, egg, olive oil, ginger, tomatoes, yellow onions, rice, salt, white pepper, oyster sauce, frozen green peas, scallions

Taken from cooking.nytimes.com/recipes/5364 (may not work)