Recipe - Marks Fried Rice

4 cup Cooked rice
1 lg Onion, finely chopped
2 Garlic cloves, minced
1 lg Carrot, scrubbed & minced
1 md Green pepper, minced
One half cup Frozen corn &/or peas
1 3" piece ginger, cut or sliced up
One half teaspoon 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 tablespoon vegetable oil in a wok. When hot, add onions & garlic
& fry for 3 minutes. Add the carrots & stirfry for 2 minutes. Add the
rest of the vegetables & continue to stirfry 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.

Recipe by Mark Satterly

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini