Approximately 3 cups cold cooked rice (a long grain rice such as Jasmine would be preferable)
1 bunch of green onions, washed, dried and sliced thinly
1 cup of thawed frozen peas
Zest of one lemon or lime
approximately 2 tablespoons extra virgin olive oil
Salt and pepper to taste
Heat a large skillet. Add the oil. Fry half of the green onions until they appear crisp and brownish. Add the rice and break up rice with a wooden spoon as it fries. Add the peas and the lemon zest. Salt and pepper to taste and garnish with remaining green onion.