Colorful low-fat version of the traditional fried rice.
Preparation Time: 15 mins
Cooking Time: 10 mins
Extra Time: 40 mins
(for pre-cooking rice)
In a 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 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 to 4 minutes. Sprinkle with pepper, if desired. Serve hot or lukewarm.
* Prepared black bean sauce is sold in the Asian food section of many supermarkets or in Asian markets.
** The secret to avoiding sticky or gummy fried rice is to chill or freeze the cooked rice before adding it to the pan.