Mark's fried rice

 
                             MARK'S FRIED RICE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 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.
   
   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
  
 
 
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