You can use any short-or medium-grain rice you like for this dish, which is most easily made with leftover rice
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Bring a small pot of water to a boil; salt it. Bring a large pot of water to a boil; salt it. Cook the peas in the small pot for about 2 minutes, or until they lose their raw flavor. Drain and rinse in cold water to stop the cooking. Drain and set aside.
Step 2
When the large pot of water comes to a boil, add the rice and cook, stirring, until it is completely tender, about 15 minutes. Drain the rice and rinse it quickly under cold water to stop the cooking, but don’t chill it entirely.
Step 3
Stir the shallot into the rice and mix well. Add the lime juice, oil, and soy and mix well again. Add the cilantro, peas, and pepper and mix. Taste and add more lime juice, soy sauce, or pepper as needed. Serve immediately or refrigerate, well covered, for up to a day. Bring back to room temperature before serving.
