<p>This recipe can be prepared in 45 minutes or less.</p><p>This recipe is a super way to use up leftover white rice from Chinese takeout�or substitute <epi:recipeLink id"100911">Long-grain Rice</epi:recipeLink>.

Ingredients

　　1 cup fresh cilantro sprigs

　　4 scallions

　　2 teaspoons cumin seeds

　　1 tablespoon vegetable oil

　　4 cups chilled cooked white rice (see note above)

　　1 tablespoon seasoned rice vinegar

　　1 tablespoon soy sauce such as Kikkoman

　　1 cup frozen peas

　　Chop cilantro and thinly slice scallions. In a large nonstick skillet cook cumin seeds in oil over moderately high heat, stirring, until fragrant, about 1 minute. Add rice and fry, stirring occasionally, until heated through, about 3 minutes. Add vinegar and soy sauce, stirring to coat rice, and stir-fry until liquid is evaporated. Stir in cilantro, scallions, and peas and stir-fry until heated through, about 2 minutes, seasoning with salt if necessary.