Active time: 40 min Start to finish: 9‚ hr

Ingredients

　　3 tablespoons extra-virgin olive oil

　　3 tablespoons coarsely chopped garlic

　　1 to 2 tablespoons finely chopped seeded fresh red chile such as cayenne

　　2 teaspoons finely chopped peeled fresh ginger

　　4 cups cold cooked basmati rice , chilled at least 8 hours

　　1 1/2 teaspoons salt

　　1 teaspoon freshly ground mixed or black peppercorns

　　1/4 cup packed drained sun-dried tomatoes (packed in oil), coarsely chopped

　　3 tablespoons finely chopped scallion

　　3 tablespoons finely chopped fresh chives

　　3 tablespoons finely chopped fresh cilantro

　　3 tablespoons finely chopped fresh flat-leaf parsley

　　Heat a wok or 12-inch nonstick skillet over high heat until hot. Add oil, garlic, chile, and ginger, then stir-fry 15 seconds. Add cold rice, salt, and pepper, then stir-fry, pressing on rice to break up any lumps, 2 minutes. Add tomatoes, scallion, and herbs, then stir-fry 3 minutes.

　　Cooks' note:

　　•You could use leftover Chinese or Indian take-out rice instead of cooking rice yourself.