2 Tbsp. olive oil1 Tbsp. Chili Pepper Oil3 Tbsp. garlic, coarsely chopped2 tsp. fresh ginger, peeled, finely chopped4 cups cooked rice, cold1½ tsp. salt1 tsp. black pepper¼ cup oil packed sun-dried tomatoes, drained, coarsely chopped3 Tbsp. scallion, finely chopped3 Tbsp. cilantro, finely chopped3 Tbsp. fresh flat-leaf parsley, finely chopped
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.