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Lemon Fried Rice

1 Small Onion Chopped
1 Clove Garlic Minced
1/4 Cup Butter Or Margarine
1 Cup Uncooked Regular Rice
2 Cups Cold Water
2 Teaspoons Dry Instant Chicken Bouillon
2 Teaspoons Fresh Shredded Lemon Peel
1/2 Teaspoon Salt
1/4 Teaspoon Dry Mustard
1/8 Teaspoon Red Pepper Sauce
2 Medium Stalks Celery Chopped
2 Tablespoons Cut Parsley

Serving Size 6
165 Calories Per Serving
5 Grams Of Fat

Cooking Directions:
In a large 3 quart saucepan stir onion and garlic into the butter until the onion is tender. Stir in the remaining ingredients except the parsley. Heat to a roaring boil. Stirring a few times. Reduce the heat to a low simmer, Cover and simmer 14 minutes. Remove from heat, Lightly Fold or stir in the parsley with a fork. Cover back up and let steam cook for another 10 minutes. Serve warm.
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