Rice does not have to be just a ho-hum side dish. Here is a recipe for Chinese Fried Rice that includes the contrasting flavors of honey and lemon juice.

And, as an accompaniment, a Shades of Green Salad that includes peas and lima beans as well as mixed salad greens. CHINESE FRIED RICE (4 servings)

3 tablespoons oil

2 beaten eggs or equivalent in tofu, crumbled

2 stalks celery

1/2 bell pepper

1 small carrot

1 bunch scallions

1 clove garlic, pressed or minced

1 cup mung or soybean sprouts

3 cups cold cooked brown rice

3 tablespoons shoyu (Japanese soy sauce)

2 teaspoons lemon juice

2 teaspoons honey

1 tablespoon freshly grated ginger

1 tablespoon toasted sesame seeds

Wipe a well-seasoned frying pan with a little oil and cook the eggs into a thin omelet.

Remove from the pan, slice in strips and set aside, keeping warm. If you use tofu, stir-fry it a minute or 2 and set aside.

Slice celery in thin crescents, pepper in narrow strips, carrot in thin diagonal rounds, and scallions in thin rounds, reserving tops for garnish.

Put 1 tablespoon oil in pan and saute' garlic briefly. Add vegetables and stir-fry until crisp-tender, along with sprouts. Remove vegetables and set aside to keep warm.

Place remaining oil in pan and cook rice over medium heat, stirring frequently to keep it from sticking.

Combine soy sauce with lemon juice, honey, and ginger. Warm slightly to mix honey in.

When the rice is warmed through, add this mixture to it along with the vegetables.

Turn rice mixture out into a warm serving dish.

Garnish with scallion tops, sesame seeds, and egg strips.

SHADES OF GREEN SALAD (4 servings)

1/2 cup green peas, fresh or frozen and thawed

1/2 cup cooked lima beans

2 or 3 tablespoons lemon juice

Dash pepper

1/4 teaspoon salt

2 quarts mixed salad greens, washed and dried

1/4 cup toasted sunflower seeds

FOR THE DRESSING:

1/4 cup yogurt

1 tablespoon oil or mayonnaise

2 tablespoons chopped parsley, basil, and/or coriander leaves

1 teaspoon chives

2 teaspoons lemon juice

Dash salt

Toss peas and lima beans with lemon juice, pepper and salt and let sit for 10 minutes or so.

Wash and dry greens and toast the sunflower seeds. In blender, combine yogurt, oil, parsley, chives, lemon juice and salt. Toss greens with peas and beans and dressing. Sprinkle with sunflower seeds.