Source:
99% Fat-Free, Healthy Cooking
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2 cups, plus 3 tablespoons water
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1 cup long grain white rice
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1 tablespoon reduced sodium soy sauce
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1 tablespoon dry sherry
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1 tablespoon rice wine vinegar
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1 cup frozen baby peas
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Bring 2 cups of the water to a boil in a medium saucepan. Stir in the rice, reduce the heat to low, cover, and simmer for 15 minutes.
In a large nonstick skillet, combine the soy sauce, sherry, vinegar, peas, and the remaining 3 tablespoons of water and cook over medium-high heat. When the mixture begins to steam, add the rice and toss to coat it. Cook for 2 to 3 minutes more, until all the liquid has been absorbed. Remove from the heat and cover to keep warm.
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