Serves 4-6

		- 4 cups cooked day old rice, grains separated
		- 1/2 tsp grated ginger, grated on microplane grater
		- 1 tsp finely minced garlic
		- 1 cup or more minced vegetables (red bell pepper,
			chives, fresh shitake, extra firm tofu,
			frozen peas/carrots, cabbage, etc.)
		- 1 tsp + 1 ½ tbs soy sauce
		- pinch of sugar
		- 1 tsp sesame oil
		- salt & pepper to taste

		Heat 1 tb cooking oil on medium-high heat.
		When hot, add tofu cubes and brown on all sides.
		Remove, set aside.
		If you aren't using tofu, then skip this step.
		Tofu is browned first, removed and
			added in later so that the delicate
			cubes do not get crushed in the frying process.

		Add 2 tbs cooking oil and heat on medium.
		When oil is hot but not smoking , add ginger and garlic,
			stir fry for 15 seconds until fragrant.
		Turn heat to high and add vegetables - one kind at a time
			in order of what takes longest to cook.
		Season with 1 tsp of the soy and a pinch of sugar to bring out
			the flavors of the vegetables.
		Fry until the vegetables are 80% cooked through.

		Add rice.
		Add remaining soy sauce, sesame oil, salt & pepper.
		Fry on high heat until the each rice grain is heated through.
		Add tofu cubes back in.
		Taste.
		Add a touch more soy if needed.