Ingredients
1/2 cup sliced green onions1/4 cup minced fresh parsley1/4 cup butter4 cups cold cooked rice1 package (10 ounces) frozen peas, thawed2 tablespoons reduced-sodium soy sauce2 teaspoons grated lemon zest1/2 teaspoon salt1/8 teaspoon hot pepper sauce
Preparation
In a large nonstick skillet or wok, stir-fry onions and parsley in butter for 1 minute. Add the remaining ingredients; stir-fry for 4-6 minutes or until peas are tender and rice is heated through.
