Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Cooked rice
1 lg Onion, finely chopped
2 Garlic cloves, minced
1 lg Carrot, scrubbed diced
1 md Green pepper, diced
1/2 c Frozen corn /or peas
1 3" piece ginger, sliced
1/2 ts Chili pieces
Soy sauce
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

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