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Ingredients:

1/4 cup butter
1 carrot, chopped
3 green onions, chopped
3 tablespoons parsley
4 cups cooked rice
2 tablespoons soy sauce
2 teaspoons grated lemon peels
1/2 teaspoon salt
1/8 teaspoon pepper

Melt butter in large skillet. Stir-fry carrot, onions and parsley for 3 to 4 minutes until carrot is crisp-tender. Add remaining ingredients and stir-fry for another 2 to 3 minutes until rice is heated through.

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