4 cups (760 g) cooked brown or white
basmati or other long-grain rice
2 green onions, trimmed and thinly
sliced, for garnish
2–4 green Thai, serrano, or cayenne
chiles, stems removed, thinly sliced, for
garnish
- Make the sauce. In a small bowl, mix
together the soy sauce, vinegar, salt,
black and white peppers, and Instant
Chile Sauce (if using). - In a large wok or deep, heavy-bottom
pan, heat 1 tablespoon of the oil over
medium-high heat. - Add the ginger root and garlic,
allowing both to infuse the oil. Cook for