Matzah Brei "Fried Rice"

Passover is finally over - but what to do with all the leftover matzah? If you're me, you have more than you know what to do with, but you're tired of matzah sandwiches.
Matzah brei is a popular standby for turning dry, boring matzah into something satisfying (aka fried). For something a bit different than the traditional egg or egg-and-cheese recipe, I made this into a sort of fried rice, basically using my regular fried rice recipe and substituting matzah. It was delicious, and really quick and easy. Even if you don't have leftover matzah, or didn't celebrate Passover, you may want to head to the supermarket and get some on sale to make this for dinner tonight!

Grocery list items:
Matzah
Frozen peas
Frozen corn

Let's get right down to the recipe, shall we?

Matzah Brei "Fried Rice"
Matzah - any kind, 6 sheets
3 tbsp olive oil
1 onion, diced
3 cloves garlic
1 cup frozen peas
1 cup frozen corn
3 tbsp soy sauce
2 tbsp teriyaki sauce
4 eggs
Sriracha sauce, optional

Start by slicing the garlic, don't make the pieces too small. Then sauté the onion and garlic together in a large nonstick pan or wok with about 1 tbsp of oil. In the meantime, prepare the matzah by breaking it into pieces into a sieve. It creates a lot of dusty crumbs, so you may wish to do this with a bowl under the sieve. Put the matzah in the sieve under running water, so it gets soft but not completely mushy, about 15-30 seconds. Then add it to your pan with the garlic and onion, and any remaining oil. Stir well, pan frying for about 5 min at medium high heat. Add the peas and corn, which can still be frozen. Stir together until vegetables are defrosted, then add the soy sauce and teriyaki sauce. Mix well, and feel free to add more to taste.

Next, crack one egg into the matzah mixture. Scramble and stir into the matzah and vegetables, coating as much as possible before it completely cooks. Then repeat with a second egg. For the last two eggs, push aside some of the fried matzah to make a clear space in the pan. Crack both eggs into the space, and scramble them. Cook the eggs, trying not to mix them into the matzah until they are done. Then break up the egg into pieces and toss them with the fried matzah. 

That's it! The whole process takes about 15 minutes, tops. You can add however much soy sauce you like, and you probably can't really overcook the matzah, so it's a pretty much fool-proof recipe. A drizzle of delicious sriracha and you're all set. I'll probably make this next year, even before I start getting tired of matzah.