Fried Rice with Cilantro and Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This recipe can be prepared in 45 minutes or less. This recipe is a super way to use up leftover white rice from Chinese takeout—or substitute Long-grain Rice. Ingredients:
1 cup fresh cilantro sprigs |
4 scallions |
2 teaspoons cumin seeds |
1 tablespoon vegetable oil |
4 cups chilled cooked white rice (see note above) |
1 tablespoon seasoned rice vinegar |
1 tablespoon soy sauce such as kikkoman |
1 cup frozen peas |
Directions:
1. Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.
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