INGREDIENTS

2 Tbsp. olive oil
1 Tbsp. Chili Pepper Oil
3 Tbsp. garlic, coarsely chopped
2 tsp. fresh ginger, peeled, finely chopped
4 cups cooked rice, cold
1½ tsp. salt
1 tsp. black pepper
¼ cup oil packed sun-dried tomatoes, drained, coarsely chopped
3 Tbsp. scallion, finely chopped
3 Tbsp. cilantro, finely chopped
3 Tbsp. fresh flat-leaf parsley, finely chopped

INSTRUCTIONS 

1.Heat a wok or 12" nonstick skillet over high heat until hot.

2.Add olive oil and Chili Pepper Oil, garlic, and ginger. Stir-fry 15 seconds.

3.Add rice, salt, and pepper. Stir-fry 2 minutes, pressing on rice to break up any lumps.

4.Add tomatoes, scallion, and herbs. Stir-fry 3 minutes.