Mark's Fried Rice
- 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
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
