Print Options:

Italian Fried Brown Rice with Peas and Prosciutto

Yields4 ServingsPrep Time5 minsCook Time10 minsTotal Time15 mins

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.

Italian Fried Brown Rice with Peas and Prosciutto

 4 tbsp Colavita Extra Virgin Olive Oil
 1 small yellow onion, finely diced
 kosher salt and freshly ground black pepper
 4 cups cooked leftover brown rice, crumbled into small pieces using your fingers
 1 ½ cups frozen petite peas, thawed
 ¾ cup grated parmigiano-reggiano cheese
 3 Colavita Sun-dried Tomatoes, finely chopped
 1 oz thinly sliced prosciutto, cut into strips
 4 large eggs
 4 lemon wedges

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.

Nutrition Facts

Servings 4