Mark’s Fried Rice

MARK'S FRIED RICE

4 Preparation Time :

Categories : Main Dish Vegetarian

Amount Measure Ingredient -- Preparation Method -- -- --

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

Ensure that the rice has been cooked ahead of time &

is well cooled.

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 - - - - - - - - - - - - - - - - - -