Green Peas and Rice

Adding beautiful green peas to simple plain rice elevates the steamed rice to a sophisticated dish. It is very simple and easy to make. I am going to share my green peas and rice recipe, tips to keep the vivid green colour, and no wrinkle on the peas!

What is Mame Gohan?

Mame (peas) Gohan (rice) literally means Japanese green peas and rice. Adding peas to plain rice not only gives a pop of colour but also adds a unique umami flavour. It’s such a simple twist but makes a huge difference!

What Will You Need?

• Rice – Japanese Koshihikari rice. See how to cook rice Japanese way.
• Garden Peas – fresh or frozen. I used fresh peas for this post.
• Salt
• Sake
• Kelp

How to Cook Green Peas and Rice?

This is my Japanese recipe that does not lose the pea’s vivid green colour and also doesn’t wrinkle the peas.

1. Wash and take the peas out of the pods.
2. Cook Pods in 500ml water with a pinch of salt in a saucepan for 5 minutes.
3. Remove the pods, add peas to the saucepan to cook for 2 minutes.
4. Turn the heat off and let the peas cool down in the cooking water for approximately 30 minutes.
5. Wash the rice by rinsing the rice under running water. Drain the water and set it aside.
6. When the peas have cooled down, drain the cooking water (do not discard as this liquid will be used to cook the rice).
7. Set the rice in the cooker with the liquid from the cooked peas. If the liquid is not enough, add extra water to the rice cooker.
8. Add salt and sake to the rice cooker and give it stir with a spatula.
9. Add a piece of dried kelp and cook the rice.
10. When it is cooked, remove the kelp and add green peas on top of the rice to steam cook together for 10 minutes.
11. Stir the rice and green peas together and serve to rice bowls.

Tips to Make Peas and Rice Perfectly

We want to keep the fresh striking green colour that pops up in the white rice and also without any wrinkle on the peas.

1. In order to keep the bright green colour, cook everything separately and add the peas after the rice is cooked.
2. To gain the full flavour of the green peas, use the liquid that the pods and peas were cooked in and also add kelp and sake to cook the rice.
3. In order to avoid the peas getting wrinkled, let the peas cool down in the water after they are cooked.

What Other Japanese Dishes to Serve with?

• Asari no suimono (Japanese clear soup)
• Kakitama Jiru (Egg drop soup)
• Miso soup
• Tamagoyaki
• Ginger pork
• Yakitori
• Teriyaki Chicken These are only a few suggestions. There are more delicious dishes. Explore more in the recipe index.

FAQ

Stay Connected

If you liked the recipe, please leave a comment below and rate the recipe!

If you like the recipe please rate the recipe and leave comments below. Also don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter and Instagram. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes!

Japanese Green Peas and Rice 豆ご飯

5 from 1 vote

Authentic Japanese Green peas and rice recipe with step by step photo instructions and a video. A unique flavoured rice dish with vibrant green coloured peas. Discover how to keep the colour & unique flavour in this post.

Video

Print Recipe Pin Recipe Save RecipeSaved!

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 1 1/3 cup Green Peas with pods *1
• ▢ a pinch Salt
• ▢ 2 cups Water
• ▢ 1 2/3 cups uncooked rice *2
• ▢ 1 tsp salt
• ▢ 1 tbsp sake *3
• ▢ 2×2 inch Kombu dried kelp

Metric – US Customary

Instructions

• Wash the peas and remove peas from the pods.
• Boil two cups of water in a saucepan over high heat.
• Turn the heat down to medium heat and add the pods and a pinch of salt to cook for 5 minutes.
• Remove the pods from the saucepan. *4
• Add peas to the saucepan and cook for 2 minutes.
• Turn the heat off and let it cool down for 30 mintues.
• Wash and rinse the rice a few times, drain the water and set aside till the peas are cooled down.
• When the peas have cooled down, drain the cooking water (but do not discard).
• Place the rice in a rice cooker, pour 1 2/3 cup of cooking water from the step above. If you don't have 1 2/3 cup add water to make up to 1 2/3 cup.
• Add sake and salt and give it a stir.
• Place the piece of dried kelp and set the rice cooker. *5
• When the rice is cooked, remove the kelp and add drained peas onto the cooked rice and close the rice cooker to steam cook the rice and peas together for 10 minutes.
• Toss the rice and peas with an wooden spatula to serve.

Notes

*1 You need 1 1/3 cup/7oz/200g peas with pods for full flavour. If you can’t find peas with pods, you need 2/3 cup/3.5ox/100g peas fresh or frozen. 

*2 Koshihikari Japanese short-grain rice. If you can not find Japanese short-grain rice, the best option will be Italian arborio rice. 

*3 Sake can be substituted with dry sherry or Chinese wine. 

*4 The pods can be used in salad or add to miso soup etc. 

*5 If you don’t have a rice cooker, see how to cook rice without rice cooker here. 

Click here to add your own private notes.

Nutrition

Calories: 231kcal · Carbohydrates: 49g · Protein: 6g · Fat: 1g · Saturated Fat: 1g · Sodium: 396mg · Potassium: 145mg · Fiber: 2g · Sugar: 2g · Vitamin A: 255IU · Vitamin C: 13mg · Calcium: 26mg · Iron: 1mg

Author: Shihoko | Chopstick Chronicles

Course: Rice, Rice dish

Cuisine: Japanese

Did You Make This Recipe?I want to see it! Tag @chopstickchronicles on social media!