VEGETABLE FRIED RICE

2 Tbs. oil for stir-frying

1 tsp. minced fresh ginger

1 medium onion, diced

½ bag frozen corn or peas

½ red bell pepper, seeded and diced

3½ c. cooked rice

2 tsp. soy sauce or to taste, or thick soy sauce, vegetable oyster sauce, or a combination

Black pepper to taste

¾ c. cashews

1 green onion, finely chopped

Salt to taste, optional

Heat oil in preheated wok on medium-high heat. Add ginger, stir until fragrant. Add onion, stir-fry for about 2 minutes, until softened. Push onion to the sides of wok. Add frozen corn or peas in the middle and stir-fry for 1 minute. Push to sides; add red bell pepper in the middle and stir-fry for 1 minute. Add rice in middle of the pan. Stir until heated through, about 2 minutes, using a spatula to turn and move the rice around the pan. (Note: Remove the stir-fried vegetables before adding the rice if the pan is too crowded and then add them back in before adding the seasonings. I...