4 c. cooked rice
1 scallion, chopped fine
2 stalks bak choi, chopped fine
1 red pepper, diced
1/2 c. frozen green peas

SAUCE:

3 tbl. light soy
3 tbl. sesame oil
3/4 c. broth
  1. Cook rice. Cool, then put in plastic bag. Freeze overnight.
  2. Chop all ingredients. Put peas in bowl of warm water to soften.
  3. Defrost rice, break up till nice and loose.
  4. Heat wok, add sauce and cut up vegetables. Mix well 1/2 minute. Set aside.
  5. Re-oil wok. Add rice. Heat and mix well. Add vegetables and sauce. Mix well. Cover 1/2 minute. Serve.