Though fried rice is a staple of Asian cuisines, it readily adapts to the Italian flavor palette in this Italian fried brown rice with peas and prosciutto. Sauté the peas and prosciutto with leftover brown rice – make an extra big batch one of the previous nights – and then top with a sunny side egg, or one cooked to your liking.
Heat a large skillet to medium heat and add 1½ Tbs. oil and the onion. Sprinkle with ½ tsp. salt and cook, stirring occasionally, until the onion softens and becomes translucent, about 4 minutes.
Add the rice, raise the heat to medium high and cook, stirring, until the rice heats through, about 2 minutes. Add the peas, Parmigiano, and sun-dried tomatoes. Cook, tossing, for 1 minute so the cheese melts. Remove from the heat and toss with the prosciutto and ½Tbs. oil.
Set a large, heavy-based nonstick skillet over medium-high heat. Add 1½ Tbs. oil. Once it’s shimmering hot, add the eggs, evenly spaced. Reduce the heat to medium, sprinkle with salt and pepper, and cook until the egg whites set and the yolk is done to your liking, about 3 minutes total.
Spoon the rice onto 4 plates, top with an egg, and serve with lemon wedges.