Categories: Rice/grains, Vegetarian 
      Yield: 4 servings 
  
      4 c  Cooked rice                       1/2 c  Frozen corn &/or peas 
      1 lg Onion, finely chopped               1 ea 3" piece ginger root, sliced 
      2 ea Garlic cloves, minced             1/2 ts Chili pieces 
      1 lg Carrot, scrubbed & diced                 Soy sauce 
      1 md Green pepper, diced                      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