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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Fried rice heads south. Ingredients:
1 tablespoon olive oil |
1 large vidalia onion, finely chopped |
3 cups cold cooked long-grain rice (white, brown, or texmati rice) |
2 tomatoes, peeled and finely chopped |
2 teaspoons fresh lemon juice |
1 teaspoon worcestershire sauce |
1/2 teaspoon tabasco sauce |
1/2 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 1/2 cups cooked black-eyed peas (rinsed and drained if canned) |
1/4 cup minced fresh parsley |
Directions:
1. Let the oil get hot in a large skillet over medium heat.
2. Add in the onion; stir/saute 5 minutes or until softened.
3. Add in the rice, tomatoes, lemon juice, Worcestershire, Tabasco, salt, and pepper; stir-fry for 5 minutes, breaking up any clumps of rice.
4. Stir in black-eyed peas and parsley; cook, stirring, until the peas are hot.
5. Adjust seasonings to taste and serve.
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