Greek Rice Pilaf (Lemon Rice)



  • 1 cup rice
  • 3 cups chicken broth
  • 1/2 stick butter
  • 1/4 to 1/2 cup lemon juice depending on your preference.


  • Place butter in large pot on medium heat until butter is sizzling,
  • Sauté rice in butter until translucent
  • Add chicken broth and lemon juice, return to a boil, cover, and lower heat to low.
  • Simmer until top of rice is pock-marked and all liquid is gone. About 20-30 minutes and Enjoy!

Fried Rice with Egg, Mushrooms and Green Peas



  • 2 cups cooked long grain rice
  • 6 tablespoons/90 ml vegetable oil
  • 8 ounces/225 g assorted mushrooms (such as oyster and stemmed shiitake), coarsely chopped
  • 2 large eggs, beaten to blend
  • 4 small carrots (about 4 ounces/115 g total), peeled and finely diced
  • Salt and freshly ground black pepper
  • 3/4 cup/100 g frozen petite green peas
  • 3/4 cup/70 g thinly sliced green onions
  • 1/3 cup/85 ml reduced-sodium soy sauce
  • 1 teaspoon/5 ml toasted sesame oil


  • Transfer the steamed rice to a baking sheet to cool to room temperature.
  • Heat 2 tablespoons/30 ml of vegetable oil in a large wok over medium to high heat.
  • Add the mushrooms and sauté for 4 minutes or until tender. Transfer the mushrooms to a plate and set aside.
  • Heat 1 tablespoon/15 ml of vegetable oil in the wok over medium to high heat.
  • Add the egg and stir with a fork for about 30 seconds or until just cooked.
  • Remove the egg from the wok and allow to cool.
  • Heat the remaining 3 tablespoons/45 ml of vegetable oil in the wok over medium to high heat.
  • Add the carrots to the wok and stir fry for 2 minutes.
  • Add the cooled rice and stir fry for 2 minutes or until heated through.
  • Season with salt and pepper.Stir in the peas then the mushrooms and eggs.
  • Stir in ¾ of the green onions.
  • Add the soy sauce and sesame oil and continue to stir fry for a further 1 minute.
  • Transfer the rice to a platter and sprinkle with the remaining green onions.

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