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.
  Recipe by Mark Satterly