- 3 tablespoons extra-virgin olive oil
- 3 tablespoons coarsely chopped garlic
- 1 to 2 tablespoons finely chopped seeded fresh red chile such as cayenne
- 2 teaspoons finely chopped peeled fresh ginger
- 4 cups cold cooked basmati rice , chilled at least 8 hours
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground mixed or black peppercorns
- 1/4 cup packed drained sun-dried tomatoes (packed in oil), coarsely chopped
- 3 tablespoons finely chopped scallion
- 3 tablespoons finely chopped fresh chives
- 3 tablespoons finely chopped fresh cilantro
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Heat a wok or 12-inch nonstick skillet over high heat until hot. Add oil, garlic, chile, and ginger, then stir-fry 15 seconds. Add cold rice, salt, and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallion, and herbs, then stir-fry 3 minutes.