This dish is an excellent accompaniment to almost any Asian entrée. Add some chicken, shrimp, beef, or pork cooked without salt to transform it into a main dish.

1 tablespoon canola or corn oil
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)

In a large nonstick skillet or wok, heat the oil over medium-high heat and swirl to coat the bottom. Cook the 4 to 5 green onions for 1 minute, or until fragrant, stirring occasionally.

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.