Mark’s Fried Rice


Yield: 4 Servings

4 c Cooked rice

2 T Vegetable oil

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 t Chili pieces, or to taste

1 lb Tofu, cut into strips

Soy sauce

Salt & pepper, to taste

Ensure that the rice has been cooked ahead of time & is well cooled.

Heat vegetable oil in a wok. When hot, add onions & garlic & fry for

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 rice & tofu strips. 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 serving it with another tofu dish, omit

the tofu.

If you desire something hotter, add more chili pieces. Use pieces

rather than powder because they are hotter.

 

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