Time 25m Yield 4 Number Of Ingredients 10 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.
Time 20m Yield 4 cups Number Of Ingredients 9 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.
Time 45m Yield 4-6 servings. Number Of Ingredients 6 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.
Time 1h10m Yield 6 Number Of Ingredients 10 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.
Time 25m Yield 4 Number Of Ingredients 5 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.
Yield Serves 2 Number Of Ingredients 9 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.
Time 25m Yield 3 serving(s) Number Of Ingredients 13 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!
Time 22m Yield 6 serving(s) Number Of Ingredients 4 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.
Number Of Ingredients 15 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.
Time 20m Yield 2 large servings Number Of Ingredients 11 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.
