Ingredients Jump to Instructions ↓

  1. 4 c Cooked rice

  2. 1 lg Onion, finely chopped

  3. 2 ea Garlic cloves, minced

  4. 1 lg Carrot, scrubbed and diced

  5. 1 md Green pepper, diced

  6. 1/2 c Frozen corn and/or peas

  7. 1 ea 

  8. 3' piece ginger root, sliced

  9. 1/2 ts Chili pieces

  10. Soy sauce

  11. Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Ensure that the rice has been cooked ahead of time and is well cooled.

  2. Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions and garlic and fry for 3 minutes. Add the carrots and stir-fry for 2 minutes.

  3. Add the rest of the vegetables and continue to stir-fry for 2 or 3 minutes.

  4. Toss in the chili pieces and ginger root. Cook for a few seconds.

  5. Carefully stir in the cold rice. Lower heat and continue to cook, stirring occasionally for 5 minutes. Add enough soy sauce to coat the rice and cook for a further 5 minutes on low heat, stirring often to prevent sticking.

  6. Season if desired with salt and pepper. Serve when heated through.

  7. This goes great with spicy tofu dishes or works well on its own as a main dish in its own right.

  8. If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter.

  9. For a variation, I sometimes toss in a few strips of tofu just before adding the spices.

  10. Posted by Mark Satterly in Intercook —–


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