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| Mark's Very Own Fried Rice Recipe |
Category: Rice
Rating:
N/A
Servings: 4
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Ingredients
4 cup cooked rice
1 large onion, finely chopped
2 garlic cloves, minced
1 large carrot, scrubbed & diced
1 medium green pepper, diced
1/2 cup frozen corn &/or peas
1 3 piece ginger root, sliced
1/2 teaspoon chili pieces
1 soy sauce
1 salt & pepper, to taste
Cooking Directions:
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
rice,vegetarian
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