Type what you have

Ingredients

• ✓ green pea
• baby carrot
• vegetable oil
• garlic
• egg
• white rice
• soy sauce
• sesame oil

Instructions

1. 1 Assemble ingredients.
2. 2 Place carrots in a small saucepan and cover with water. Bring to a low boil and cook for 3 to 5 minutes. Stir in peas, then immediately drain in a colander.
3. 3 Heat a wok over high heat. Pour in vegetable oil, then stir in carrots, peas, and garlic; cook for about 30 seconds. Add eggs; stir quickly to scramble eggs with vegetables.
4. 4 Stir in cooked rice. Add soy sauce and toss rice to coat. Drizzle with sesame oil and toss again.
5. 5 Serve hot and enjoy!

By jostrander

Ingredients

• ✓ green pea
• vegetable oil
• egg
• white rice
• chicken
• celery
• carrot
• green onion
• soy sauce

Instructions

1. 1 Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the eggs; cook and stir until scrambled and firm. Remove from wok, and set aside.
2. 2 Put remaining 2 tablespoons of oil in the wok and turn heat up to high. Stir in rice until each grain is coated with oil. Stir in chicken, celery, carrot, peas and green onions. Reduce heat to medium, cover and allow to steam for 5 minutes. Stir in scrambled eggs and soy sauce, and cook until eggs are heated through.

By xvc

Ingredients

• ✓ green pea
• rice wine
• soy sauce
• cornstarch
• pork fillet
• peanut oil
• onion
• curry powder
• water
• spring onion
• salt
• rice

Instructions

1. 1 Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
2. 2 Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
3. 3 Mix curry powder and water in a bowl to form a paste.
4. 4 Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

By Dandan De

Ingredients

• ✓ green pea
• white rice
• sesame oil
• onion
• garlic
• shrimp
• ham
• chicken breast
• celery
• carrot
• green bell pepper
• egg
• soy sauce

Instructions

1. 1 Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. 2 Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. 3 When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

By LMFB64

Ingredients

• ✓ green pea
• ground lamb
• garlic
• green onion
• fresno chile pepper
• kosher salt
• black pepper
• cayenne pepper
• cumin
• rice vinegar
• soy sauce
• mint
• egg
• water
• wonton wrapper
• butter

Instructions

1. 1 Combine lamb, garlic, green onions, chile pepper, peas, salt, pepper, cayenne, and cumin in a bowl. Mix with 2 forks, starting on the surface of the mixture, until ingredients are evenly combined. Wrap in plastic and chill for 3 hours, or up to overnight.
2. 2 Mix rice vinegar, soy sauce, and mint together in a bowl for dipping sauce. Refrigerate until needed.
3. 3 Combine beaten egg and water in a small bowl. Brush the edges of a wonton wrapper with some of the egg wash. Drop 2 to 3 teaspoons of filling in the center. Fold over and press edges together while squeezing out any air bubbles. Continue with remaining wrappers and filling. Let rest for about 10 minutes.
4. 4 Heat butter in a pan over medium heat. Fry batches of dumplings in the hot butter until meat is no longer pink and dumplings are golden brown, about 3 minutes per side. Serve with dipping sauce.

By John Mitzewich

Ingredients

• ✓ green pea
• strip steak
• cornstarch
• soy sauce
• white sugar
• olive oil
• sweet onion
• garlic
• oyster sauce
• salt
• black pepper
• snow pea
• carrot
• celery
• red bell pepper

Instructions

1. 1 Place sliced steak in a large bowl; sprinkle cornstarch over top and toss to coat.
2. 2 Whisk soy sauce and sugar together in a small bowl until sugar dissolves; pour over the steak. Mix and marinate in the refrigerator for at least 2 hours or overnight.
3. 3 Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and garlic to the hot oil; cook and stir until tender, 5 to 7 minutes. Stir in oyster sauce and season with salt and pepper.
4. 4 Add snow peas, green peas, carrot, celery, and bell pepper; cook and stir until vegetables are crisp-tender, 7 to 10 minutes. Remove vegetables from the skillet.
5. 5 Remove steak from the marinade, shaking off any excess moisture; discard the marinade.
6. 6 Heat remaining 2 tablespoons oil in the same skillet. Fry steak in the hot skillet to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the vegetables back to the skillet; mix well and cook until just heated through. Serve hot.

By lola

Ingredients

• ✓ green pea
• egg
• biscuit dough
• sea salt
• fish sauce
• lime juice
• brown sugar
• red chile pepper
• green bean
• pumpkin
• coconut milk
• cornstarch
• garlic powder
• onion salt
• harissa
• garlic
• red curry paste
• onion
• black pepper
• salt
• chicken thigh
• grapeseed oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a pot over medium-low heat. Season chicken with salt and pepper and add to hot oil. Stir in onion, 2 tablespoons curry paste, garlic, harissa, onion salt, and garlic powder; cook until onion is soft and chicken is browned, about 5 minutes. Stir in enough cornstarch to thicken. Pour in 1 can of coconut milk. Add remaining curry paste and pumpkin. Reduce heat to low, cover, and cook for 10 minutes.
3. 3 Uncover and add peas, beans, and chile pepper. Stir in brown sugar, lime juice, fish sauce, and sea salt. Pour in remaining can of coconut milk.
4. 4 Transfer the mixture into a 2-quart baking dish or oven-safe bowl. Arrange biscuits on top of the filling. Brush tops with beaten egg.
5. 5 Bake in the preheated oven until biscuits are golden brown, about 20 minutes.

By Kena Peay

Ingredients

• ✓ green pea
• water
• basmati rice
• cumin seed

Instructions

1. 1 In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
2. 2 When rice is cooked, stir in peas and cumin. Cover and let stand for 5 minutes.

By Kristine Weatherly

Ingredients

• ✓ green pea
• water
• butter
• margarine
• lemon pepper
• dill weed

Instructions

1. 1 Place the peas and water into a microwave-safe bowl. Cover loosely, and microwave for 3 to 4 minutes, or until peas are tender. Stir in butter, and sprinkle with lemon pepper and dill. Serve warm.

By Jane Sickbert

Ingredients

• ✓ green pea
• water
• salt
• flour
• butter
• milk

Instructions

1. 1 Bring water, peas, and salt to a boil in a saucepan; cook until peas are just tender, about 2 minutes. Drain and return peas to saucepan. Reduce heat to medium and stir in flour. Add butter and enough milk to barely cover peas. Cook and stir until thickened, 5 to 10 minutes.

By joyce o

Ingredients

• ✓ green pea
• oil
• chicken breast
• egg noodle
• chicken gravy

Instructions

1. 1 Heat oil in a large skillet. Cube chicken into bite-sized pieces and brown in hot oil.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
3. 3 Add hot cooked noodles to chicken in the skillet and pour in gravy and peas. Stir together until ingredients are coated with gravy.
4. 4 Cover skillet, reduce heat to medium-low, and let simmer for 10 minutes until gravy and peas are hot. Serve directly from the skillet.

By Susan DiMario

Ingredients

• ✓ green pea
• chicken
• pie crust
• cream of mushroom soup
• water
• chicken bouillon granules

Instructions

1. 1 In a large heavy pot, place chicken and water to cover. Bring to a boil and let simmer uncovered for 30 minutes, adding water as needed. When chicken is boiled and tender, pick all the meat off of the bones.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 Open 1 can of cream of mushroom soup and pour into a small saucepan. Add frozen peas and carrots, water and chicken bouillon to taste. Simmer all together until the soup is smooth. Add chicken meat and mix all together.
4. 4 Pour chicken and soup mixture into one pie crust and cover with the other crust. Seal the edges and cut a small steam hole in the top crust. Bake in the preheated oven 30 to 35 minutes or until crust is brown. Yummy!

By Jill

Ingredients

• ✓ green pea
• salmon
• garlic
• lemon juice
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place each piece of salmon on a large (12 inch) circle of parchment paper so that they are 1 inch from the center. Cover each with a spoonful of peas, a clove of crushed garlic, a squeeze of lemon juice and a drizzle of olive oil. Fold the paper over into a packet and seal the edges by crimping and folding like a pasty. Place on a baking sheet.
3. 3 Bake for 15 minutes in the preheated oven, or until fish is able to flake with a fork. To serve, place the packets onto serving plates and cut open the center in the shape of a cross.

By Karen

Ingredients

• ✓ green pea
• bacon
• red onion
• heavy cream
• sherry
• monosodium glutamate
• salt
• black pepper
• worcestershire sauce
• mushroom

Instructions

1. 1 Pour peas in a saucepan and cover with water. Bring water to a boil, reduce heat to medium-low, and simmer until peas are hot and tender, 5 to 7 minutes; drain.
2. 2 Cook and stir bacon in a large skillet over medium-high heat until the fat renders and the bacon is crisp, 7 to 10 minutes. Stir onion into the bacon dripping; cook and stir with the bacon until tender, 5 to 7 minutes.
3. 3 Pour cream over the bacon mixture; cook and stir until the cream thickens, about 5 minutes. Season thickened cream with monosodium glutamate, salt, and pepper. Pour sherry into the thickened cream. Add drained peas and mushrooms to the skillet; gently stir to coat.

By BOJIBLUE

Ingredients

• ✓ green pea
• mayonnaise
• mushroom
• cranberry
• milk
• stuffing mix
• spread

Instructions

1. 1 Combine Hellmann's or Best Foods Real Mayonnaise, mushrooms, cranberries and milk in large microwave-safe bowl. Microwave at HIGH 45 seconds; stir. Stir in hot peas, then turn into greased 1-quart shallow casserole.
2. 2 Combine stuffing mix with Country Crock Spread in a small bowl, then sprinkle over pea mixture. Bake 10 minutes or until golden brown.

By Allrecipes Member

Ingredients

• ✓ green pea
• beef stew meat
• potato
• carrot
• cream of mushroom soup
• condensed french onion soup
• water

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 In a 2 to 3 quart casserole dish, combine the stew meat, potatoes, carrots, mushroom soup, French onion soup and water. Mix together well.
3. 3 Bake, uncovered, for 4 to 5 hours, stirring occasionally. Mix in the peas 15 minutes before serving.

By KARPITS

Ingredients

• ✓ green pea
• onion
• garlic
• butter
• mushroom
• sugar
• salt
• thyme
• black pepper

Instructions

1. 1 Cook peas according to package directions. Set aside.
2. 2 Melt butter in a skillet over medium heat. Saute onion and garlic in butter until tender, about 5 minutes. Stir in the peas and mushrooms, then season with sugar, salt, thyme and pepper. Reduce heat to low, and cook just until heated through.

By MOLSON7

Ingredients

• ✓ green pea
• vegetable oil
• chicken
• onion
• baking potato
• parsley
• black pepper
• chicken broth

Instructions

1. 1 Heat oil in a large pot or Dutch oven, over medium-high heat. Briefly brown chicken pieces in batches. When all of the pieces have been browned, return them all to the pot and cover with a layer of sliced onions, and then potatoes. Season with pepper and sprinkle with parsley. Pour the chicken broth over all.
2. 2 Cover and simmer on low heat for 45 minutes, pushing potatoes down into the liquid occasionally. When potatoes are tender but not mushy, add frozen peas and simmer for 5 more minutes.

By Cindy

Ingredients

• ✓ green pea
• chicken stock
• chicken
• celery
• carrot
• cheddar cheese
• cornstarch
• milk
• pastry

Instructions

1. 1 In a medium saucepan combine the stock, chicken, peas, celery, and carrots. Bring to a boil.
2. 2 Mix cornstarch with milk and stir into the stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
3. 3 Preheat the oven to 325 degrees F (175 degrees C).
4. 4 Stir cheese into the filling mixture and pour into a 9-inch pie crust. Top with second crust, seal edges, and cut slits in the top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until the top crust is golden brown.

By Chris

Ingredients

• ✓ green pea
• bacon
• imitation crabmeat
• mayonnaise
• onion powder
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown and crisp. Drain, crumble and set aside.
2. 2 In a large bowl, mix together the imitation crab, bacon and peas. Stir onion powder into mayonnaise, and then stir into the crab mixture until well blended. Cover and refrigerate. Top with diced tomatoes before serving.

By Laurie_M

Ingredients

• ✓ green pea
• rigatoni pasta
• bacon
• garlic
• milk
• cream cheese
• butter
• parmesan cheese
• ham

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.
3. 3 Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet; stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

By Big Daddy Cooks

Ingredients

• ✓ green pea
• water
• salt
• butter
• heavy cream
• all-purpose flour
• sugar

Instructions

1. 1 Combine peas, water, and salt in a medium saucepan. Bring to a boil, then stir in butter.
2. 2 Whisk together cream, flour, and sugar in a small bowl. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

By STEPHNDON

Ingredients

• ✓ green pea
• white rice
• water
• egg
• salt
• black pepper
• vegetable oil
• bacon
• soy sauce
• green onion

Instructions

1. 1 In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Meanwhile, season eggs with salt and pepper.
2. 2 Heat 1 teaspoon oil in small frying pan. Pour in eggs. Coat the bottom of the pan evenly with eggs; cook for about 3 minutes. Flip eggs, cook 1 minute more, and transfer them to a cool surface. Let cool, then cut into thin slices. Set aside.
3. 3 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside.
4. 4 Spoon remaining 2 teaspoons oil into the skillet with the bacon fat. Stir in cooked rice; break up any clumps and toss to coat with oil. Stir in bacon, soy sauce, peas, eggs, and green onions. Stir and cook until heated through, approximately 3 minutes.

By homemaker

Ingredients

• ✓ green pea
• jasmine rice
• water
• pineapple
• vegetable oil
• egg
• chinese sausage
• carrot
• onion
• corn

Instructions

1. 1 Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet.
4. 4 Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven.
5. 5 Increase oven temperature to 350 degrees F (175 degrees C).
6. 6 Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice.
7. 7 Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet.
8. 8 Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly.
9. 9 Transfer fried rice to the pineapple bowls. Cover with aluminum foil.
10. 10 Bake in the preheated oven until heated through, about 15 minutes.

By Tao,RN

Ingredients

• ✓ green pea
• egg noodle
• butter
• cream of mushroom soup
• tuna
• milk
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, adding peas for the final 3 minutes of cooking; drain.
2. 2 Melt the butter in the same pot over medium heat. Add the mushroom soup, tuna, milk, and Cheddar cheese. Stir until cheese is melted, and the mixture is smooth. Stir in the pasta and peas until evenly coated.

By PREFERED1

Ingredients

• ✓ green pea
• rotini pasta
• butter
• chicken breast
• onion
• mushroom
• milk
• cheddar cheese soup
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C.)
2. 2 Melt butter in a large, deep skillet over medium high heat. Saute the chicken, onion and mushrooms until chicken is no longer pink, and juices run clear. In a large bowl, combine cooked pasta, peas, milk, condensed soup and 1 cup of the cheese. Stir in the chicken mixture. Pour into a 3 quart baking dish and sprinkle with remaining 1 cup of shredded cheese.
3. 3 Bake in preheated oven for 20 to 25 minutes, or until sauce is bubbly.

By Michelle W

Ingredients

• ✓ green pea
• mixed bean
• turkey sausage
• tomato
• chicken broth
• white wine
• red bell pepper
• onion
• celery
• carrot

Instructions

1. 1 Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
2. 2 Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
3. 3 In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.

By Margaret Rolfe

Ingredients

• ✓ green pea
• egg noodle
• cream of mushroom soup
• tuna
• american cheese
• onion
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of water to a boil. Add noodles and frozen peas; simmer for 8 to 10 minutes, or until noodles are al dente. Drain well, then return noodles and peas to the pot.
3. 3 Stir in condensed soup, tuna, cheese, onion, and pepper until well mixed and the cheese has melted. Serve.
4. 4 Serve hot and enjoy!

By Jennie Ridgeway

Ingredients

• ✓ green pea
• chicken
• chicken broth
• carrot
• cream of mushroom soup
• salt
• black pepper
• baking mix
• milk
• garlic powder
• celery seed
• paprika

Instructions

1. 1 In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
2. 2 Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
3. 3 Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
4. 4 Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.

By Debbie Rowe

Ingredients

• ✓ green pea
• sesame oil
• green bell pepper
• carrot
• green onion
• ham
• garlic
• jasmine rice
• soy sauce
• rice vinegar
• egg

Instructions

1. 1 Heat oil in a large nonstick skillet over medium-high heat. Add bell pepper and carrots; saute 2 minutes. Add 3/4 cup green onions, ham, green peas, and garlic; saute 3 minutes.
2. 2 Add unheated rice to skillet. Drizzle with soy sauce and vinegar; cook 3 minutes, stirring occasionally. Make 4 indentations in rice mixture; crack 1 egg into each indentation. Cover pan; cook until egg whites are set and yolks are cooked to desired degree of doneness, 5 to 7 minutes. Uncover and garnish with remaining 1/4 cup green onions.

By Uncle Ben's