Ingredients
2 T. peanut oil
1 large onion,halved then sliced
2 medium bell pepper, preferably red or yellow, julienned
3 carrots, julienned
1 c. raw peanuts
2 T. fresh ginger, finely minced
2 bunches green onion, 1 inch pieces
1/2 t. red pepper flakes
2 t. fresh rosemary, optional
1/4 c. soy sauce
1 1/2 c. cooked rice
Preparation
Heat oil and skillet; saute onion, bell pepper, carrots, peanuts, ginger, green onion and pepper flakes along with rosemary, if using, until onions are translucent and vegetables are slightly wilted. Add soy sauce and stir well. Add rice and heat through. Serve immediately.
