Small Recipes...Lemon Fried Rice

 I eat a lot of rice so something a little different is always nice and this recipe from Taste of Home is very good. If like me you have cooked rice in the freezer this goes together fast. Do spread the rice out on a platter or cookie sheet to thaw and pat dry with a paper towel before using. Air drying lets it soak up the flavor and sauce of what you are putting with it and not be a sticky ball of rice.

 There is no egg in this recipe so it really isn’t a real fried rice, but I can’t feature an egg with lemon anyway. I had frozen lemon peel and peas in the freezer and served it with fish. If you want to use it for a main dish you could add some shrimp or chicken or maybe pork or ham to make it a little more filling.

 This serves one with some left over for a lunch the next day or put it in freezer and serve it later. When you are cooking for one a freezer is a good friend.

Lemon Fried Rice

¼ cup sliced green onions

⅛ cup minced fresh parsley (or dried parsley leaves (use less if dried)

⅛ cup butter

1 cup cold cooked rice

¼ package of a 10 ounce bag of frozen peas Thawed

1 Tablespoon GF soy sauce

½ teaspoon grated lemon zest

⅛ teaspoon salt 

One or two drops of hot sauce (optional)

Directions

In a large nonstick skillet stir fry onions and parsley in the butter for 1 minute. Add the remaining ingredients; stir fry for 4 to 6 minutes until peas are tender and rice is heated through.