Chinese Pea and Jasmine Tea Rice Salad

Featured in the Honolulu Star-Advertiser on September 7, 2016.
Recipe compliments of Patricia Rea.
Reprinted with permission from The Hawaii Book of Rice.



Chinese Pea and Jasmine Tea Rice Salad


  • 1/3 cup vegetable oil
  • 3 tablespoon Japanese rice vinegar
  • 1 teaspoon finely grated ginger root
  • 1/2 teaspoon salt

Tea and rice mixture:

  • 1 1/2 cup water
  • 2 teaspoon loose jasmine tea or 1 jasmine tea bag
  • 1 cup uncooked jasmine rice
  • 1/2 teaspoon Hawaiian salt
  • 1/4 pound Chinese peas (snow peas), ends trimmed
  • 6 tablespoons slivered green onions, divided
  • 1/4 cup shredded carrot
  • 1 teaspoon toasted sesame seeds


Whisk oil, vinegar, ginger and salt together.

In a small pot, bring water to a boil. Add tea and let steep for about 5 minutes. Strain tea leaves and put tea into a medium saucepan. Stir in rice and salt. Cover and bring to a boil. Lower heat and cook 12-15 minutes or until all liquid is absorbed and the rice is cooked. Uncover and cool rice. Bring a small saucepan of water to a boil. Add peas and blanch for about 30 seconds. Remove peas and immediately put in ice water. Drain and cool. Combine the rice, peas, 4 tablespoons of green onions and shredded carrot. Add dressing and toss. Sprinkle with sesame seeds and garnish with the remaining green onions. Makes 4 servings.

Approximate Nutrient Analysis per serving:
350 calories, 19 g fat, 2 g saturated fat, 0 mg cholesterol, 300 mg sodium, 42 g carbohydrate, 1 g fiber, 2 g sugar, 5 g protein


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