| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Main dish, Grains, Vegetarian | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Jesus: He’s holding your atoms together”