Directions:
- 1. Heat half the butter or oil over medium-high heat in a large non-stick skillet; when the butter foam subsides or the oil is hot, spoon in the cooked rice, tossing and stirring.
- 2. Season with salt to taste, lots of pepper, the garlic, and most of the lemon juice. Cook, stirring frequently, for about 5 minutes, or until hot. Stir in the remaining butter or oil and cook for 1 minutes.
- 3. Remove the rice from the pan to a platter, add the remaining lemon juice and serve, with lemon quarters.
- How to Cook Everything Wiley
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 981.1 Kcal (4108 kJ) | ||
| Calories from fat | 823.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 91.54g | 141% | |
|---|---|---|---|
| Cholesterol | 242.95mg | 81% | |
| Sodium | 17.76mg | 1% | |
| Potassium | 215.58mg | 5% | |
| Total Carbs | 35.98g | 12% | |
| Sugars | 2.08g | 8% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 7.9mg | 13% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.8mg | 10% | |
| Calcium | 37.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 335.76 Kcal (1406 kJ) | ||
| Calories from fat | 281.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.33g | 141% | |
|---|---|---|---|
| Cholesterol | 83.15mg | 81% | |
| Sodium | 6.08mg | 1% | |
| Potassium | 73.78mg | 5% | |
| Total Carbs | 12.31g | 12% | |
| Sugars | 0.71g | 8% | |
| Dietary Fiber | 1.28g | 15% | |
| Protein | 2.7g | 16% | |
| Vitamin C | 2.7mg | 13% | |
| Vitamin A | 0.4mg | 38% | |
| Iron | 0.6mg | 10% | |
| Calcium | 12.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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