In a large saucepan, cover the rice with cold water. Rub the rice between your hands. Drain well and repeat the rinsing process two more times. Return the rice to the pan, add 1-1/2 cups of cold water and let soak for 2 hours. Bring the rice to a boil over high heat & cook until the rice is tender. Fluff with a fork. In a small bowl, combine the oyster sauce, chicken stock, soy sauce, wine, sugar, sesame oil and a pinch of white pepper. Set a wok over high heat for 30 seconds. Add the peanut oil and swirl to coat until a wisp of white smoke appears. Add the ginger and stir-fry for 20 seconds. Add the cooked rice and stir fry until very hot, 2 to 3 minutes. Add the oyster sauce mixture to the wok and stir until the rice is thoroughly coated. Stir in the sun-dried tomatoes, scallions & cilantro, mix well and serve. Adapted from "Food & Wine" October, 1993 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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|Serving Size: 1 Serving (343g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 42 (12%)|
|Amt Per Serving||% DV|
|Total Fat 4.6g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 0mg||0 %|
|Sodium 392.3mg||14 %|
|Potassium 152.7mg||4 %|
|Total Carbohydrate 65.3g||19 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 60.3g|
|Protein 8.1g||12 %|
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Calories per serving: 341
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