Active time: 40 min Start to finish: 9‚ hr
Cooks' note:
•You could use leftover Chinese or Indian take-out rice instead of cooking rice yourself.
Recipe information
Yield
Makes 8 servings
Ingredients
3 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped garlic
1 to 2 tablespoons finely chopped seeded fresh red chile such as cayenne
2 teaspoons finely chopped peeled fresh ginger
4 cups cold cooked basmati rice , chilled at least 8 hours
1 1/2 teaspoons salt
1 teaspoon freshly ground mixed or black peppercorns
1/4 cup packed drained sun-dried tomatoes (packed in oil), coarsely chopped
3 tablespoons finely chopped scallion
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro
3 tablespoons finely chopped fresh flat-leaf parsley
Preparation
Heat a wok or 12-inch nonstick skillet over high heat until hot. Add oil, garlic, chile, and ginger, then stir-fry 15 seconds. Add cold rice, salt, and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallion, and herbs, then stir-fry 3 minutes.
