You can either make the rice in the microwave or the stovetop. To make it in the microwave, place the drained rice in a microwave-safe bowl and add 3 cups water to it. Add salt and mix. Cook on high power for 9 minutes or until the rice is cooked about 90 percent--enough to mash it with some pressure, but not soft. Drain the rice thoroughly if there's any water remaining.

To cook this on the stovetop, bring a large pot of salted water to boil, the way you would for pasta. Add the drained rice and cook about 8-9 minutes, again until the rice is about 90 percent done. Drain thoroughly.

Spread the rice on a baking sheet in as thin a layer as possible and set aside for at least 15-20 minutes or even more if possible. The rice should cool down thoroughly.

Heat the wok over very high heat--as high as your stove will go.

Pour in the vegetable oil along the sides of the pan so by the time it pools at the bottom it's already hot.

Immediately add the garlic, green chili peppers, the white part of the scallions, carrots and green bell peppers. Stir-fry rapidly for just about a minute, then add in the sauces--hot chili sauce, tamari, rice vinegar and liquid aminos. Mix them quickly and then add the rice.

Stir-fry the rice, with the wok still on high heat, for a couple of minutes, moving it constantly so every grain of rice has an opportunity to make contact with the hot surface of the wok several times. After two to three minutes, taste the rice and add ground black pepper and more salt if needed. Mix thoroughly, turn off the heat, garnish with the green parts of the scallions and serve hot.

Nutrition
Calories: 208kcal | Carbohydrates: 42g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Potassium: