Mark's Fried Rice
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rice
cooked |
|
| 1 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
carrots
scrubbed, diced, large |
|
| 1 | medium |
green bell peppers
diced |
|
| ½ | cup |
corn
frozen |
|
| 1 | x |
ginger
sliced, 3 inch |
*
|
| ½ | teaspoon |
red pepper flakes
pieces |
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rice
cooked |
|
| 1 | each |
onions
finely chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | each |
carrots
scrubbed, diced, large |
|
| 1 | medium |
green bell peppers
diced |
|
| 118 | ml |
corn
frozen |
|
| 1 | x |
ginger
sliced, 3 inch |
*
|
| 2.5 | ml |
red pepper flakes
pieces |
|
| 1 | x |
soy sauce, tamari
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Ensure that the rice has been cooked ahead of time and is well cooled.
Heat about 2 to 3 tablespoons vegetable oil in a wok.
When hot, add onions and garlic and fry for 3 minutes.
Add the carrots and stir-fry for 2 minutes.
Add the rest of the vegetables and continue to stir-fry for 2 or 3 minutes.
Toss in the chili pieces and ginger root.
Cook for a few seconds.
Carefully stir in the cold rice.
Lower heat and continue to cook, stirring occasionally for 5 Add enough soy sauce to coat the rice and cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt and 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.
