Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Rice 1/2 ts Sesame oil
1 tb Peanut oil 1 1/2 ts Ginger, minced
1 pn Salt 1 1/4 c Peas
White pepper 4 ea Oil-packed sun-dried tomato
1 1/2 tb Vegetarian oyster sauce -- halves, rinsed,, dried
1 tb Vegetable stock -- diced
2 ts Light soy sauce 4 ea Scallions, thinly sliced
1 ts Dry white wine 3 tb Cilantro, minced
3/4 ts Sugar

In a large saucepan, cover the rice with cold water. Rub the rice
between your hands. Drain well and repeat the rinsing process two
more times. Return the rice to the pan, add 1-1/2 cups of cold water
and let soak for 2 hours. Bring the rice to a boil over high heat
cook until the rice is tender. Fluff with a fork.

In a small bowl, combine the oyster sauce, chicken stock, soy sauce,
wine, sugar, sesame oil and a pinch of white pepper.

Set a wok over high heat for 30 seconds. Add the peanut oil and
swirl to coat until a wisp of white smoke appears. Add the ginger
and stir-fry for 20 seconds. Add the cooked rice and stir fry until
very hot, 2 to 3 minutes.

Add the oyster sauce mixture to the wok and stir until the rice is
thoroughly coated. Stir in the sun-dried tomatoes, scallions
cilantro, mix well and serve.

Adapted from "Food Wine" October, 1993
Submitted By MARK SATTERLY On 10-27-94

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