VEGETABLE FRIED RICE
2 Tbs. oil for stir-frying
1 tsp. minced fresh ginger
1 medium onion, diced
½ bag frozen corn or peas
½ red bell pepper, seeded and diced
3½ c. cooked rice
2 tsp. soy sauce or to taste, or thick soy sauce, vegetable oyster sauce, or a combination
Black pepper to taste
¾ c. cashews
1 green onion, finely chopped
Salt to taste, optional
Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened. Push onion to the sides of wok. Add frozen corn or peas in the middle and stir-fry for 1 minute. Push to sides; add red bell pepper in the middle and stir-fry for 1 minute. Add rice in middle of the pan. Stir until heated through, about 2 minutes, using a spatula to turn and move the rice around the pan. (Note: Remove the stir-fried vegetables before adding the rice if the pan is too crowded and then add them back in before adding the seasonings. It&...
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