Snow Peas And Rice Recipes

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CHICKEN AND SNOW PEA FRIED RICE WITH PEANUTS



Chicken and Snow Pea Fried Rice with Peanuts image

Add chopped salted peanuts to bring great texture to this fried rice with chicken thighs.

Provided by Food Network Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 large egg, beaten
2 boneless, skinless chicken thighs, cut into 1/2-inch pieces
Kosher salt
1 cup thinly sliced snow peas
1 teaspoon finely grated peeled fresh ginger
1 teaspoon soy sauce
3 cups cold cooked long-grain white rice
2 tablespoons salted roasted peanuts, chopped
2 tablespoons thinly sliced scallions

Steps:

  • Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds. Scoop onto a plate with a large, perforated spoon or spatula.
  • Add the chicken to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly, until golden brown and just cooked through, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the snow peas, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until crisp-tender, 1 to 2 minutes.
  • Add the rice, stirring to break up any clumps, and spread it out evenly in the skillet. Cook until heated through, about 3 minutes. Return the egg, chicken and any juices to the skillet and cook, stirring and breaking up the egg to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Add the peanuts and scallions and serve.

HAM FRIED RICE WITH SNOW PEAS



Ham Fried Rice with Snow Peas image

Use leftover ham and cooked rice to make this super-fast, tasty dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Yield 4 cups

Number Of Ingredients 9

2 tablespoons vegetable oil
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a one-inch piece)
3 scallions, white and light green parts thinly sliced (1/4 cup) and dark greens thinly sliced for serving
1 cup chopped ham
1 cup trimmed and halved snow peas
3 cups cooked and cooled jasmine rice
2 large eggs, beaten
2 tablespoons reduced-sodium soy sauce

Steps:

  • Heat a large cast-iron skillet over high 3 minutes; add oil. Add garlic, ginger, and scallions. Cook, stirring, 30 seconds. Stir in ham and snow peas; cook 1 minute. Add jasmine rice; stir to combine, then push rice to side of skillet. Add eggs to empty side; let stand 30 seconds, then stir into rice. Stir in soy sauce. Garnish with sliced scallion greens; serve.

HOLIDAY PEAS AND RICE



Holiday Peas and Rice image

With all the fuss that goes into holiday meals, it's nice to find a side dish like this that's both satisfying and simple. The pimientos and peas nestle among rice delightfully seasoned with sage and chicken broth.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4-6 servings.

Number Of Ingredients 6

1/2 cup uncooked long grain rice
1/8 teaspoon rubbed sage
2 tablespoons butter
1 can (14-1/2 ounces) chicken broth
1 cup fresh or frozen peas
2 tablespoons diced pimientos

Steps:

  • In a saucepan, saute rice and sage in butter until rice is lightly browned. Add broth; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add peas; simmer, uncovered, 10 minutes longer or until heated through, stirring occasionally. Stir in pimientos.

Nutrition Facts :

SUGAR SNAP PEAS AND RICE



Sugar Snap Peas and Rice image

From Betty's Soul Food Collection... Glam up basic sugar snap peas by sautéing this classic veggie with onion and garlic, then blending in thyme-flavored rice.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 10

1 1/2 cups water
1/2 teaspoon salt
1/4 teaspoon dried thyme leaves
2/3 cup uncooked regular brown rice
1 teaspoon vegetable oil
1/2 cup chopped onion (1 medium)
1 clove garlic, finely chopped
1 medium red bell pepper, seeded, cut into thin bite-size strips
2 cups frozen sugar snap peas
2 tablespoons water

Steps:

  • In 2-quart saucepan, heat 1 1/2 cups water, the salt and thyme to boiling. Stir in rice; reduce heat to low. Cover; simmer 45 to 50 minutes or until rice is tender.
  • In 10-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring constantly, until onion is tender. Add bell pepper, peas and 2 tablespoons water; cook and stir 2 to 3 minutes or until peas are crisp-tender.
  • Stir in cooked rice mixture; cook and stir 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 120, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g

STIR FRIED SNOW PEAS AND MUSHROOMS



Stir Fried Snow Peas and Mushrooms image

This is a simple side dish to prepare and serve with Asian dishes. We love it with grilled tuna.

Provided by BDEGER

Categories     Side Dish     Vegetables     Green Peas

Time 25m

Yield 4

Number Of Ingredients 5

1 tablespoon sesame seeds
1 tablespoon olive oil
½ pound snow peas
4 ounces fresh mushrooms, thinly sliced
2 tablespoons teriyaki sauce

Steps:

  • In a medium skillet over medium heat, cook the sesame seeds about 5 minutes, stirring frequently, until lightly browned. Remove from heat, and set aside.
  • Heat oil in the skillet over medium high heat. Stir in snow peas and mushrooms, and cook 3 to 4 minutes, until tender.
  • Transfer snow peas and mushrooms to a medium bowl. Toss with sesame seeds and teriyaki sauce, and serve warm.

Nutrition Facts : Calories 83.1 calories, Carbohydrate 7.6 g, Fat 5 g, Fiber 2 g, Protein 2.9 g, SaturatedFat 0.7 g, Sodium 83.7 mg, Sugar 4.1 g

SNOW PEA AND SESAME RICE PILAF



Snow Pea and Sesame Rice Pilaf image

Categories     Microwave     Rice     Side     Quick & Easy     Pea     Sesame     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 9

1 tablespoon Oriental sesame oil
1/2 tablespoon unsalted butter
1/3 cup finely chopped onion
3 scallions, sliced thin
1 teaspoon grated peeled fresh gingerroot
1/3 cup long-grain rice
1 cup chicken broth
1/4 pound snow peas, trimmed and cut into 1/2-inch pieces (about 2/3 cup)
2 teaspoons sesame seeds, toasted lightly

Steps:

  • In a microwave-safe bowl combine the oil, the butter, the onion, the scallions, and the gingerroot and microwave the mixture at high power (100%) for 2 minutes, or until the onion is softened. Stir in the rice, stirring until it is coated with the oil mixture, add the broth, and microwave the mixture, covered with microwave-safe plastic wrap, at high power (100%) for 5 minutes. Microwave the mixture at medium power (50%) for 12 to 15 minutes, or until all the liquid is absorbed and the rice is tender. Uncover the pilaf carefully and stir in the snow peas. Let the pilaf stand, covered, for 5 minutes and stir in the toasted sesame seeds.

RICE NOODLES WITH GINGER AND SNOW PEAS



Rice Noodles with Ginger and Snow Peas image

In this beautiful dish, nearly transparent noodles mingle with shimmering snow peas and shredded carrots. From Vegetarian Times Cookbook.

Provided by Sharon123

Categories     Thai

Time 25m

Yield 3 serving(s)

Number Of Ingredients 13

8 ounces uncooked rice noodles
hot water, for soaking or cooking
2 -3 tablespoons vegetable oil
1 tablespoon gingerroot, fresh grated
3 cloves garlic, minced
3 scallions, sliced thinly (green and white parts)
1 fresh green chile, seeded and chopped
1/2 cup finely shredded carrot
20 snow peas, trimmed
1/2 teaspoon salt
1 dash sesame oil
1 dash hot chili oil
chopped fresh cilantro leaves or fresh parsley, for garnish

Steps:

  • Soak or prepare the rice noodles according to the package directions.
  • Drain and set aside.
  • Heat the oil in a skillet over medium-high heat, and cook the ginger and garlic, stirring, for 1 to 2 minutes.
  • Add the scallions, chili, carrots and snow peas.
  • Cook, stirring, for 2 minutes.
  • Stir in the salt.
  • Add the noodles and toss to coat.
  • Remove from the heat.
  • Stir in the sesame and chili oil.
  • Garnish with cilantro or parsley.
  • Serve at once.
  • Enjoy!

Nutrition Facts : Calories 402, Fat 10.9, SaturatedFat 1.5, Sodium 543.1, Carbohydrate 70.7, Fiber 3.5, Sugar 3.1, Protein 4.2

STEAMED GINGER RICE WITH SNOW PEAS



Steamed Ginger Rice with Snow Peas image

Make and share this Steamed Ginger Rice with Snow Peas recipe from Food.com.

Provided by Dannygirl

Categories     Long Grain Rice

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4

2 cups long grain rice
3 cups water, cold
1 teaspoon ginger, Finely grated
1/4 lb snow peas, chopped

Steps:

  • Wash rice in several of changes of water until the water runs clear.
  • Place rice in a 3 quart saucepan that has a tight fitting lid.
  • Add water and grated ginger.
  • Bring to a boil, uncovered.
  • Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.
  • Cover tightly, turn heat very low and cook 20 minutes.
  • Add snow peas and cover.
  • Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving.
  • Stir gently to combine rice with snow peas.

SHRIMP FRIED RICE WITH SNOW PEAS



Shrimp Fried Rice with Snow Peas image

Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile. Aromatic jasmine rice, a long-grain white rice grown throughout Thailand, is a good match for the seasonings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 15

1/4 cup plus 1 teaspoon vegetable oil
2 large eggs, beaten
12 large shrimp (about 12 ounces), peeled and deveined, tails on
Coarse salt and freshly ground pepper
3 tablespoons finely chopped lemongrass (yellow and pale green parts only)
3 tablespoons minced garlic (about 4 large cloves)
2 tablespoons minced fresh ginger (from one 2-inch piece)
1/2 teaspoon finely chopped Thai chile
12 shiitake mushroom caps, sliced 1/2 inch thick (1 1/2 cups)
1 cup snow peas, trimmed
4 cups day-old cooked long-grain rice, preferably jasmine (from 1 1/3 cups dry)
3 tablespoons soy sauce
5 scallions, white and pale-green parts only, sliced crosswise (1/3 cup)
Lime wedges, for squeezing
Garnish: scallions, thinly sliced lengthwise

Steps:

  • Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
  • Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
  • Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.

SNOW PEAS AND RED PEPPER RICE SALAD



Snow Peas and Red Pepper Rice Salad image

Provided by Marian Burros

Categories     easy, quick, salads and dressings

Time 20m

Yield 2 large servings

Number Of Ingredients 11

1 cup rice
2 cups water
1 tablespoon sesame seeds
1/4 pound snow peas
1 large red pepper
1 teaspoon minced garlic in oil
1 tablespoon corn, safflower or canola oil
2 teaspoons Oriental sesame oil
2 tablespoons white-wine vinegar
2 teaspoons reduced-sodium soy sauce
Freshly ground black pepper to taste

Steps:

  • Combine the rice and water in a saucepan. Bring to a boil. Reduce the heat, cover, and cook for 17 minutes, until the water is absorbed and the rice is tender.
  • Toast the sesame seeds in a toaster oven until golden.
  • String, wash and then cut the snow peas in half.
  • Wash, core, seed and cut the red pepper in julienne strips.
  • In a serving bowl combine the garlic in oil, corn and sesame oils, vinegar and soy sauce, and beat with a fork. Add the snow peas and red pepper and toss.
  • When the rice is cooked, stir it into the salad, sprinkle with black pepper and sesame seeds, and toss.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 12 grams, Carbohydrate 89 grams, Fat 15 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 179 milligrams, Sugar 6 grams, TransFat 0 grams

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