Fried Peas Recipes

DEEP FRIED BLACK EYED PEAS

Steps:

• Place the black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• The next day, drain and rinse the peas. Pour in enough water to cover the peas by 3-inches, then stir in the onion, bay leaves, and jalapeno pepper. Bring to a boil, reduce heat to low, and simmer until the peas are tender but not mushy, 40 to 50 minutes. Add more water if needed to keep the peas covered while cooking. Drain the peas in a colander set in the sink, and spread them onto a baking sheet lined with paper towels or dish towels to drain. Discard bay leaves, and refrigerate the peas until ready to fry.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Carefully pour about 1 1/2 cups of peas into the hot oil per batch, and fry until crisp, 4 to 7 minutes. Remove the peas, drain on paper towels, and toss the hot peas in a bowl with seafood seasoning and kosher salt. Serve hot.

PEAS FRIED RICE

Steps:

• Wash the Basmati rice a couple of times and soak into the water at least 30 minutes, then drain the rice and place the soaked rice on a colander to remove all water.
• In a saucepan or stockpot add water about 5 cups of boiling water. Add about 2-3 tsp of salt.
• Add soaked rice, give a stir and wait for a rolling boil. Then remove the pot from the heat, cover with a lid and let it rest for 7-8 minutes.
• With a help of a ladle stir the half-cooked rice and let it bring to one more boil. Drain the rice and spread the cooked rice on a tray in a single layer.
• Cover with a piece of cloth or kitchen towel. Let it completely cool.
• Next, soak raisins in a bowl of water for 10 minutes.
• Make a paste with green 2 chillies and ginger.
• In a pre-heated Kadhai or frying pan or wok heat up vegetable oil over medium heat.
• Add cashews and fry till light brown colour. Remove from oil.
• Add whole spices in the remaining oil and stir for a few seconds till the oil is fragrant.
• Add ginger-green chilli paste and stir for a few seconds.
• Then add peas, cook for a few minutes.
• Next, add cooked rice, Ghee, Garam masala powder, fried cashews, raisins, salt and sugar.
• Over high heat fry or toss the rice for a few minutes, and serve.

BEST PEAS RECIPE

Steps:

• Rinse the peas under warm water and shake off excess liquid.
• Smash and peel the garlic cloves.
• Add the butter and olive oil to a large skillet over medium-high heat. Add the smashed garlic and frozen peas and cook for 2 minutes until warmed through but still bright green.
• Season with the kosher salt, fresh ground pepper and lemon zest. Discard the garlic cloves and serve immediately.

FRIED CHICKPEAS

Steps:

• To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
• Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.

FRIED RICE WITH VEGETABLES AND PEAS

Steps:

• Place rice in a large bowl and cover with water. Move your hands through water and rice until water gets cloudy for 1 minute. Pour off water and repeat washing process 3 to 4 times until water runs clear. Fill bowl with water again and soak rice for 30 minutes.
• Drain rice and put in a saucepan with 2 3/4 cups water over medium heat. Bring to a boil, reduce heat to very low, cover, and simmer until rice is tender and liquid has been absorbed, 15 to 20 minutes. Remove from heat and let rice sit for 5 minutes. Fluff with a fork. Cool for 30 minutes, then move to a container with a lid and refrigerate for an additional 30 minutes.
• Heat 1 tablespoon oil in a wok or a large pan over medium heat and cook onions until soft and translucent, about 5 minutes. Add carrots and cook for 2 minutes. Add zucchini and green onions and stir fry until softened, about 5 minutes. Stir in rice. Whisk eggs and 1 tablespoon of soy sauce together in a small bowl.
• Move rice and vegetable mixture to one side of the wok, increase heat to medium, and add egg mixture to the other side. Cook and stir eggs until they are are almost set, about 3 minutes. Mix rice, vegetables, and scrambled eggs together; add peas. Heat until peas are warm, about 2 minutes. Season with soy sauce and sweet chili sauce.

5 MINUTE STIR FRIED GARLIC PEA SHOOTS

Steps:

• Place your olive oil in a wok or frying pan. Add 2-3 cloves of minced garlic and sauté just until aromatic. Add your pea shoots, salt and pepper to taste and cook for about 2 minutes or until wilted but bright green. Drizzle with sesame oil. Toss and remove from wok.
• If you like extra fried garlic, place the slices of garlic in the pan and fry just until golden (optional) Place your fried garlic garnish on top of your stir-fried pea shoots.
• Enjoy!

PAN-FRIED BLACK-EYED PEAS

Steps:

• Drain and rinse black-eyed peas thoroughly
• Heat skillet on low heat. Add garlic and saute 2-3 minutes. Add paprika and cook for another 1-2 minutes.
• Increase heat to medium. Add red onions and red peppers and mix well. Add black-eyed peas and fry for 5 minutes stirring occasionally to make sure all individual peas are touched by the infused oil. Season as needed with salt, pepper, and more paprika. Remove from heat and garnish with fresh basil or parsley.

FRIED PEARS

Steps:

• 1. Mix together sugar and cinnamon in a small bowl and set aside.
• 2. Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Prepare the pears while heating the butter (this way they don't have time to turn dark). Add pears and saute until just tender.
• 3. Sprinkle with the sugar cinnamon mixture (As little or as much as you like). Stir gently to coat all of the slices. Turn off the heat.
• 4. Add nuts, stir gently to mix. Serve with whipped cream or over vanilla ice cream.

FRIED PEAS

Steps:

• If using frozen peas, let sit in a bowl of hot water to thaw.
• Meanwhile, fry bacon and onion pieces until bacon is cooked (but not crisp) and onion is translucent.
• Add mushrooms and peas, adding margarine if necessary.
• Season with salt and pepper, if desired, and serve.
• *BBQ instructions: Fry bacon and onion as above. Using 4 squares of double-thickness heavy foil, divide bacon and onions evenly on each. Add peas and onions, margarine, salt and pepper, and a teaspoons of water. Close packages and cook over medium-hot grill for 10-15 minutes, turning occasionally.
• Try adding chopped carrots, corn, and/or chopped green beans.

STIR-FRIED SHRIMP & SUGAR SNAP PEAS

Steps:

• Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
• Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.

FRIED RICE WITH PEAS AND CARROTS

Steps:

• In a pot with a tight fitting lid, add the rice and 4 cups cold water. Put in the ginger and salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 to 20 minutes. Remove from the heat and set aside for about 10 minutes.
• Heat a wok or large nonstick skillet over medium-high heat. When it is hot, pour in the sesame oil. Add the scallions, ginger, and garlic; stir-fry for 1 minute until fragrant. Stir in the peas and carrots and cook for about 2 minutes. Pour in the eggs and stir-fry until they are cooked, about 2 to 3 minutes. Remove the ginger from the rice and add the rice to the wok; stir everything together and break up any clumps of rice. Add the soy and hoisin and stir some more. Taste for seasoning and add some salt if needed. Stir in the cilantro leaves and serve.