Recipe - Fried Rice With Peas And Sun-Dried Tomatoes

1 One half cup Rice
1 tablespoon Peanut oil
1 pn Salt
White pepper
1 One half tablespoon Vegetarian oyster sauce
1 tablespoon Vegetable stock
2 teaspoon Light soy sauce
1 teaspoon Dry white wine
Three fourths teaspoon Sugar
One half teaspoon Sesame oil
1 One half teaspoon Ginger, minced
1 One fourth cup Peas
4 Oilpacked sundried tomato
halves, rinsed,, dried &
minced
4 Scallions, thinly cut or sliced up
3 tablespoon Cilantro, minced

In a large saucepan, cover the rice with cold water. Rub the rice
between your hands. Drain well and repeat the rinsing process two
more times. Return the rice to the pan, add 1One half cups of cold water
and let soak for 2 hours. Bring the rice to a boil over high heat &
cook until the rice is tender. Fluff with a fork.

In a small bowl, combine the oyster sauce, chicken stock, soy sauce,
wine, sugar, sesame oil and a pinch of white pepper.

Set a wok over high heat for 30 seconds. Add the peanut oil and
swirl to coat until a wisp of white smoke appears. Add the ginger
and stirfry for 20 seconds. Add the cooked rice and stir fry until
very hot, 2 to 3 minutes.

Add the oyster sauce mixture to the wok and stir until the rice is
thoroughly coated. Stir in the sundried tomatoes, scallions &
cilantro, mix well and serve.

Adapted from "Food & Wine" October, 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip