Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Rice Vegetarian
Amount Measure Ingredient -- Preparation Method
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4 c Cooked rice
1 lg Onion, finely chopped
2 ea Garlic cloves, minced
1 lg Carrot, scrubbed & diced
1 md Green pepper, diced
1/2 c Frozen corn &/or peas
1 ea 3" piece ginger root, 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.
