Active Time

　　20 min

　　Total Time

　　25 min

Ingredients

　　3 tablespoons peanut oil

　　2 tablespoons minced peeled fresh ginger

　　1 bunch scallions, chopped

　　1/4 teaspoon salt

　　3 cups cold cooked white rice

　　1 (6-oz) piece Canadian bacon, cut into 1/2-inch cubes (1 1/4 cups)

　　1 cup frozen baby peas, thawed

　　2 cups fresh mung bean sprouts

　　3 tablespoons oyster sauce

　　1/4 cup water

　　1/4 teaspoon Asian sesame oil

　　Heat peanut oil in a wok or 12-inch heavy skillet over moderately high heat until smoking. Add ginger, 1/4 cup scallions, and salt and stir-fry 1 minute. Add rice and stir-fry until beginning to brown, 7 to 10 minutes. Add remaining ingredients (including scallions) and stir-fry until liquid is absorbed, about 2 minutes. Season with pepper.