a few minutes, stirring constantly to
avoid burning and to prevent the mixture
from sticking to the bottom of the pan.
- Add the snow peas, carrot, bell
pepper, and cabbage and cook for 2 to 3
minutes. You want the vegetables to
remain crisp, so avoid overcooking.
Transfer the mixture to a large bowl. - In the same pan, heat the remaining 1
tablespoon oil. Add the rice and cook,
stirring constantly, until it hardens a tiny
bit and is cooked through, 2 to 4 minutes. - Add the sauce to the rice and mix
well. Mix in the vegetables. Garnish
with the green onions and chiles and
serve immediately.