Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Posted by Mark Satterly in Intercook

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