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Fusion Cooking - Rice with Bacon, Snow Peas and Water Chestnuts

Updated on December 9, 2012

Rice with Bacon, Snow Peas and Water Chestnuts

Finished Dish
Finished Dish
Cream of Chicken Soup
Cream of Chicken Soup
Water Chestnuts
Water Chestnuts
Snow Peas
Snow Peas
Sesame Seed Oil
Sesame Seed Oil
Wolfgang Puck
Wolfgang Puck

Fusion Cooking

Cast your vote for Rice with Bacon, Snow Peas and Water Chestnuts


Chinese Inspired Rice, Bacon, Snow Peas and Water Chestnuts


Fusion Cuisine is becoming more and more popular here in America and throughout the world. It is typically defined as combining two or more cuisines from different regions or countries. Simple examples are Tex-Mex cooking and taco pizzas.


Wolfgang Puck is considered to be one of the pioneers of fusion cooking, but even earlier Richard Wing combined French and Chinese cooking in the early 1960s at his Imperial Dynasty restaurant in Hanford, California.


I learned my basic cooking skills from my mother when I was growing up in north central Wisconsin. Later on, when I was on my own, I studied and practiced Chinese and French cooking. Until recently, I generally didn’t mix them together.


The following recipe is one of my efforts to combine my mother’s cooking with Chinese ingredients. In this instance, I have taken a basic recipe for making a risotto like rice dish with several Chinese ingredients to create a new even tastier one-dish meal.


Rice, bacon and onions combined with cream of chicken soup makes a tasty meal. However, if you add snow peas, water chestnuts, a couple of chopped scallions and a dash of sesame seed oil it takes it to a whole, new higher level.


If you don’t have any snow peas handy, just add asparagus pieces, broccoli crowns or even just frozen peas. Use your imagination.




Preparation Time:

30 Minutes

Cooking Time:

60 Minutes



½ Lb. Thick Sliced Bacon (cut into ½-inch strips)

1 Medium Onion (peeled and coarsely chopped)

1 Cup of Long Grain White Rice

2 Small Cans of Condensed Cream of Chicken Soup

½ Cup of Water Chestnuts (cut into quarters)

½ Cup of Snow Peas (cut in half)

Salt and Pepper to taste

2 Scallions (cut into pea sized pieces including the green parts)

2 Teaspoons of Sesame Seed Oil



  1. Cook the bacon in a large saucepan until it starts to brown but is not crisp. If you overcook it you will lose a lot of the flavor.
  2. Drain off half of the fat, add the onions and cook for about a minute while stirring with a wooden spoon.
  3. Then add the cup of rice and continue cooking for two minutes more. Do not add any salt or pepper yet.
  4. Add one cup of water and bring the mixture to a slight boil while continuing to stir.
  5. Then add the two cans of cream of chicken soup, rinse the cans with equal amounts of hot water and add that to the pan too.
  6. Continue cooking the mixture over low heat with occasional stirring for about 20 minutes until the rice begins to swell and much of the liquid has been absorbed.
  7. Then add the snow peas the water chestnuts and the cut up scallions.
  8. Continue cooking for another 10-15 minutes until almost all of the liquid has been absorbed and the rice is tender.
  9. Check the seasoning and add salt and pepper if necessary.
  10. Finally, add the sesame seed oil, mix thoroughly and serve hot.


Cheesy Broccoli and Rice Casserole

Italian - Arabic Fusion Cuisine

Hanford, California - Home of Richard Wing's Imperial Dynasty Restaurant

Hanford, California:
Hanford, CA 93230, USA

get directions

Los Angeles, California:
Los Angeles, CA, USA

get directions

San Francisco, California:
San Francisco, CA, USA

get directions

North Central Wisconsin where I grew up and learned how to cook

Wausau, Wisconsin:
Wausau, WI, USA

get directions

Stevens Point, Wisconsin:
Stevens Point, WI, USA

get directions

Milwaukee, Wisconsin:
Milwaukee, WI, USA

get directions


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    Post Comment

    • dgarrett515 profile image


      6 years ago from Williamsburg, VA

      This looks deceptively simple- I bet the flavor is out-of-this-world!

    • aviannovice profile image

      Deb Hirt 

      6 years ago from Stillwater, OK

      I do so like this fusion idea. The sky is the limit.

    • jellygator profile image


      6 years ago from USA


    • Deborah Brooks profile image

      Deborah Brooks Langford 

      6 years ago from Brownsville,TX

      Oh awesome recipe!!! I will be making this.. thank you.. I will share this in recipes on Facebook



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