- Serves: 8; 1/2 cup per serving
4 to 5 medium green onions, thinly sliced
4 cups cooked brown or white rice, chilled or at room temperature
2 tablespoons snipped fresh cilantro
1 tablespoon plus 1 1/2 teaspoons rice vinegar
1 tablespoon light soy sauce
1 teaspoon ground cumin
1/2 teaspoon sugar
1 cup frozen green peas
2 medium green onions, thinly sliced (optional)
Stir in the rice and cilantro. Cook for 2 minutes, or until heated, stirring constantly to separate the grains.
Stir in the rice vinegar, soy sauce, cumin, and sugar until well combined.
Stir in the peas. Cook for 2 to 3 minutes, or until the mixture is hot and the peas are heated through, stirring occasionally.
To serve, spoon onto plates. Garnish with the remaining green onions.
Cook’s Tip: For a dramatic presentation, sprinkle some black sesame seeds over the fried rice. Look for them at Asian markets and the international section of some grocery stores.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 3 g
- Saturated Fat
- .5 g
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 1.5 g
- 77 mg
- 27 g
- 3 g
- 2 g
- 4 g
- 17 mg
- 119 mg
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.