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Fried Rice

1 cup raw rice (calrose or basmati)
1 can bamboo shoots
1 cup bean sprouts
3 scallions, chopped fine
1 can water chestnuts, chopped coarse
1 egg (omit for vegan)
large handful of snow peas, remove the stems
4 cloves garlic, minced
1 tbs minced fresh ginger
1/4 cup light soy sauce
1 tbs wine vinegar
white pepper to taste
1/4 cup peanut oil (or a little less)

Cook the rice while preparing the vegetables (I just throw it in
the rice cooker with 2 cups of water). Prepare all of the vegetables,
spices, and sauces for all dishes in advance, so the final step of
stir frying can be done quickly. Heat the wok, beat the egg with
a splash of water, scramble the egg, chop it up and set it aside.

Put the oil into the wok and let it heat. Throw in the garlic and
ginger, stir fry for 1 minute, then add the cooked rice. Stir and
toss for about 3 minutes; then add (one minute apart) the bamboo
shoots, water chestnuts, snow peas, bean sprouts, and scallions.
Stir fry for about 2 minutes after the scallions, then add the egg,
soy sauce and vinegar, stir to mix, and sprinkle with white pepper
(about 1/4 tsp or to taste).


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