This dish is an excellent accompaniment to almost any Asian entrée, such as Chicken with Ginger and Snow Peas (page 157) or Pacific Rim Flank Steak (page 180). Add some chicken, shrimp, beef, or pork cooked without salt to transform this into a main dish.
Recipe information
Yield
Serves 8; 1/2 cup per serving
Ingredients
Preparation
Step 1
Prepare the rice using the package directions, omitting the salt and margarine. Spread on a baking sheet and refrigerate for at least 1 hour. For best results, transfer the cooked rice to an airtight container instead of to a baking sheet. Refrigerate for a day or so.
Step 2
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook 4 or 5 green onions for 1 minute, or until fragrant, stirring occasionally.
Step 3
Stir in the cilantro and rice. Cook for 2 minutes, or until heated, stirring constantly to separate the grains.
Step 4
Stir in the vinegar, soy sauce, cumin, and sugar. Stir in the green peas. Cook for 2 to 3 minutes, or until the mixture is hot and the peas are heated through, stirring occasionally. Sprinkle with the remaining 2 green onions, then with the black sesame seeds.
Nutrition information
Step 5
(Per serving)
Step 6
Calories: 146
Step 7
Total fat: 3.0g
Step 8
Saturated: 0.5g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 1.0g
Step 11
Monounsaturated: 1.5g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 75mg
Step 14
Carbohydrates: 26g
Step 15
Fiber: 3g
Step 16
Sugars: 2g
Step 17
Protein: 4g
Step 18
Calcium: 16mg
Step 19
Potassium: 118mg
Dietary Exchanges
Step 20
2 starch
