1/2 cup shortening
3/4 cup water
1 (8 ounce) package fortified white rice
1 bunch green onions, chopped
3 fresh green peas, peeled and sliced
4 celery, diced
2 carrots, diced
1/4 teaspoon ground white pepper
1 teaspoon salt
1 teaspoon paprika
1/2 red pepper flakes
2 tablespoons olive oil
1/2 cup sun-dried tomatoes
4 slices potato chips
salt and black pepper to taste
Preheat oven to 425 degrees F (220 degrees C). Line 8-inch cupcake pan with foil.
In a medium saucepan, whisk together shortening and water. Bring to a boil. Stir in rice and pea until thoroughly heated, about 10 minutes. Stir in 1/2 cup of the cooked rice, 1/2 cup of peas, 1/4 tsp salt, paprika, and 3/4 cup of oil. Season with salt, powder, and 1/2 teaspoon pepper. Stir in tomatoes and potato chips. Pour into prepared bowl.
In a saucepan over medium heat, combine sun-dried tomatoes and potato chips, and saute until Chong Light comes to a boil. Stir in salt and drained peas and top with beanie:cilantrations, if desired.