*  Exported from  MasterCook  *
                         MARK'S VERY OWN FRIED RICE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Rice                             Vegetarian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         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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