<p>This recipe can be prepared in 45 minutes or less.</p> <p>This recipe is a super way to use up leftover white rice from Chinese takeout�or substitute <epi:recipeLink id"100911">Long-grain Rice</epi:recipeLink>.
Recipe information
Yield
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
Preparation
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.
