Oriental Cold Rice Salad

Veggie.Lover's picture

Jan. 24, 2011


Green peas 2/3 Cup (10.67 tbs) (Fresh / Frozen)
Chinese pea pods 10 (Fresh / Frozen)
Peanut oil 2 Teaspoon
Cooked brown rice 2 Cup (32 tbs)
Mung bean sprouts 1 Cup (16 tbs)
Water chestnuts 10 , finely sliced
Chopped fresh chives/1 1/2 teaspoons dried chives 2 Tablespoon
Oriental dressing 1/4 Cup (4 tbs)


Steam fresh peas for 3 minutes, or defrost frozen peas. Drain and set aside.

Rinse fresh Chinese pea pods. Remove stems and strings along top and bottom, leaving pods whole. In a small skillet, stir-fry pea pods in peanut oil for a few minutes until tender-crisp. If using frozen pea pods, defrost and stir-fry just to quickly heat through. Set aside to cool.

Combine rice, bean sprouts, chestnuts and chives in a bowl. Add cooled peas and pea pods. Pour Oriental Dressing over all. Toss well. Chill for several hours before serving.

Recipe Summary

Difficulty Level: Easy