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Mark's very own fried rice

Yield: 4 Servings

Ingredients:

• 4 c Cooked rice
• 1 lg Onion finely chopped
• 2 ea Garlic cloves minced
• 1 lg Carrot scrubbed & diced
• 1 md Green pepper diced
• 1/2 c Frozen corn &/or peas
• 1 ea 3" piece ginger root sliced
• 1/2 ts Chili pieces

Instructions:

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. Posted by Mark Satterly in Intercook

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