THAI FRIED RICE
Serves 4

1 tablespoon vegetable oil
1 small onion, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup grated carrots
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 small Thai chile, minced (optional)
4 cups cold cooked jasmine rice
2 tablespoons tamari or other soy sauce
2 scallions, trimmed and finely minced
2 tablespoons minced fresh Thai basil
1/2 cup fresh bean sprouts
2 tablespoons chopped peanuts

Heat the oil in a large skillet or wok over medium-high heat until hot. Add the onion and stir-fry for 3 to 4 minutes, or until soft. Add the bell pepper, carrots, garlic, ginger and chile, if using, and stir-fry for 2 minutes, or until slightly softened and fragrant. Add the rice and tamari and stir-fry for 3 minutes, or until the rice is heated through. Stir in the scallions and basil. Serve sprinkled with bean sprouts and peanuts.