Title: Mark's fried rice
 Categories: Main dish, Rice, Vegetarian, Mark's
      Yield: 4 Servings
 
      4 c  Cooked rice
      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 ts 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 tb vegetable oil in a wok.  When hot, add onions &
  garlic & fry for 3 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 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.