Chilling or freezing the rice is the secret for avoiding sticky or gummy fried rice.
V3 cup vegetable broth
2 Tbsp. black bean sauce (see note) 1 tsp. lite soy sauce
1 tsp. sugar % tsp. chili oil y2 tsp. salt (optional) 1 Tbsp. canola or peanut oil 1 egg, beaten
12 fresh snow pea pods, cut lengthwise in three strips 10 whole canned water chestnuts, coarsely chopped
3 bok choy ribs (white and green parts), cut into y2-inch slices
1 medium onion, chopped y3 cup frozen green peas
1 large garlic clove, minced
1-2 tsp. minced fresh ginger
3 cups cooked brown rice, refrigerated or thawed frozen Freshly ground black pepper, to taste
In small bowl, combine broth, bean sauce, soy sauce, sugar, chili oil and salt, if desired. Set aside.
In wok, heat oil over high heat. Stir-fry egg, breaking up with fork. Add snow peas, water chestnuts, bok choy, onion and green peas. Stir-fry 2 minutes, until peas are bright green and dark green bok choy is wilted. Transfer mixture to plate. Return wok to the heat.
Stir-fry garlic and ginger just until fragrant, about 10 seconds. Do not let them burn. Immediately add rice, bean sauce mixture and vegetable mixture. Stir-fry just until heated through, 3- 4 minutes. Sprinkle with pepper, if desired. Serve hot or lukewarm.
Note: Prepared black bean sauce is sold in the Asian food section of many supermarkets or in Asian markets.
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