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.
