Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cooked rice |
| 1 large | Onion, finely chopped |
| 2 \N | Garlic cloves, minced |
| 1 large | Carrot, scrubbed & diced |
| 1 medium | Green pepper, diced |
| ½ cup | Frozen corn &/or peas |
| 1 \N | 3\" piece ginger, sliced |
| ½ teaspoon | Chili pieces |
| \N \N | Soy sauce |
| \N \N | Salt & pepper, to taste |
Ensure that the rice has been cooked ahead of time & is well cooled.
Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions & garlic & fry for 3 minutes. Add the carrots & stir-fry for 2 minutes. Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes. Toss in the chili pieces & ginger root. Cook for a few seconds. Carefully stir in the cold rice. Lower heat & continue to cook, stirring occasionally for 5 minutes. Add enough soy sauce to coat the rice & cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt & pepper.
Serve when heated through.
This goes great with spicy tofu dishes or works well on its own as a main dish in its own right.
If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter.
For a variation, I sometimes toss in a few strips of tofu just before adding the spices.
Recipe by Mark Satterly