1 cup raw rice (calrose or basmati)
1 can bamboo shoots
1 cup bean sprouts
3 scallions, chopped fine
1 can water chestnuts, chopped coarse
large handful of snow peas, remove the stems
4 cloves garlic, minced
1 tablespoon minced fresh ginger
1/4 cup light soy sauce
1 tablespoon wine vinegar
white pepper to taste
1/4 cup peanut oil (or a little less)
Cook the rice while preparing the vegetables (I just throw it in the rice cooker with 2 cups of water). Prepare all of the vegetables, spices, and sauces for all dishes in advance, so the final step of stir frying can be done quickly. Heat the wok.
Put the oil into the wok and let it heat. Throw in the garlic and ginger, stir fry for 1 minute, then add the cooked rice. Stir and toss for about 3 minutes; then add (one minute apart) the bamboo shoots, water chestnuts, snow peas, bean sprouts, and scallions. Stir fry for about 2 minutes after the scallions, then add the soy sauce and vinegar, stir to mix, sprinkle with white pepper (about 1/4 tsp or to taste), and serve.