Side Dish: United States – Ginger-Scallion Coconut Rice with Charred Snap Peas

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

1 1 / 2 cups (270 g) jasmine rice, rinsed until water runs clear
1 cup (240 ml) unsweetened coconut milk
1 1 / 4 cups (300 ml) water
1 tsp kosher salt, plus more to taste
1 tsp fresh ginger, finely grated
3 scallions, thinly sliced (whites and greens divided)
8 oz / 225 g sugar snap peas, trimmed
1 tbsp neutral oil (canola or avocado)
1 tsp toasted sesame oil
1 lime, zested and cut into wedges
1 tbsp toasted sesame seeds (optional)
Freshly ground black pepper to taste

Instructions

Add rinsed rice, coconut milk, water, salt, ginger, and scallion whites to a medium saucepan. Bring to a boil over medium heat, then reduce to low, cover, and cook 12–15 minutes until liquid is absorbed.
Remove from heat and let the rice rest, covered, 10 minutes to steam and finish cooking.
While rice rests, heat a large skillet over medium-high until hot. Toss snap peas with neutral oil, a pinch of salt, and pepper, then add to the skillet. Cook 2–3 minutes, stirring occasionally, until bright green with blistered spots and crisp-tender.
Remove from heat and toss snap peas with toasted sesame oil and half the lime zest.
Fluff the rice with a fork, then fold in remaining lime zest and scallion greens. Taste and adjust salt if needed.
Serve the coconut rice topped with the charred snap peas and sprinkle with sesame seeds if using. Offer lime wedges on the side for squeezing.