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.

Serves 4 to 6 as a side dish.

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

    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.