| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Rice, 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 root, 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.
Posted by Mark Satterly in Intercook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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