Ingredients
3 tablespoons butter1/2 cup sliced carrot1/2 cup sliced celery1/2 cup chopped onion1 cup uncooked long grain rice2 cups hot water2 tablespoons soy sauce2 teaspoons sugar2 teaspoons dried parsley flakes2 teaspoons chicken bouillon granules1/2 teaspoon ground ginger2-1/2 cups frozen peas (about 10 ounces), thawed
Preparation
In a large saucepan, heat butter over medium-high heat; saute carrot, celery and onion until tender, 3-5 minutes. Stir in rice until coated.
Stir in water, soy sauce, sugar and seasonings; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, about 15 minutes.
Gently stir in peas. Cover and heat through.
