Fried Rice with Cilantro and Peas

4.2(38)

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.

by Epicurious·published 2004-08-20

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Servings

(4–6)

Total time

—

Calories / serving

—

Ingredients (8)

serves

1 cup fresh cilantro sprigscilantro
4 scallionsscallion
2 teaspoons cumin seedscumin
1 tablespoon vegetable oilvegetable-oil
4 cups chilled cooked white rice (see note above)
1 tablespoon seasoned rice vinegarseasoned-rice-vinegar
1 tablespoon soy sauce such as Kikkoman
1 cup frozen peaspeas

Instructions (1 steps)

01Chop 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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