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


  1. Whisk oil, vinegar, ginger and salt together.
  2. In a small pot, bring water to a boil.
  3. Add tea and let steep for about 5 minutes.
  4. Strain tea leaves and put tea into a medium saucepan.
  5. Stir in rice and salt.
  6. Cover and bring to a boil.
  7. Lower heat and cook 12-15 minutes or until all liquid is absorbed and the rice is cooked.
  8. Uncover and cool rice.
  9. Bring a small saucepan of water to a boil.
  10. Add peas and blanch for about 30 seconds.
  11. Remove peas and immediately put in ice water.
  12. Drain and cool.
  13. Combine the rice, peas, 4 tablespoons of green onions and shredded carrot.
  14. Add dressing and toss.
  15. 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


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.