|Garlic||2 Clove (10 gm), minced|
|Long grain rice||1 Cup (16 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Dried rosemary||1⁄4 Teaspoon, crushed|
|Chicken broth||2 1⁄2 Cup (40 tbs)|
Using a vegetable peeler, thinly peel the lemon half.
Set peel aside; reserve lemon for another use.
In wok melt butter or margarine over medium heat.
Add lemon peel and garlic; stir-fry 1 minute.
Discard lemon peel.
Add uncooked rice, onion, and rosemary to wok; stir-fry for 5 minutes.
Stir in chicken broth; bring to boiling.
Reduce heat; cover and simmer about 20 minutes or till rice is done.