3 tablespoons vegetable oil, divided

3 cups day-old long-grained rice

½ cup finely diced onion

2 garlic cloves, finely chopped

1 tablespoon finely chopped fresh gingerroot

2 red chili peppers, seeded, veined, and thinly sliced

4 scallions, sliced

7 ounces green beans, trimmed and cut into 1-inch pieces

2 medium carrots, peeled and julienned into 1-inch pieces

2 stalks of celery, sliced

½ cup vegetable stock

9 ounces tomatoes, peeled, seeded, and diced

2 tablespoons vegetarian “oyster” sauce

3 tablespoons soy sauce

½ teaspoon ground turmeric

Salt and freshly ground pepper to taste

Grated zest and juice of ½ of a lime

½ teaspoon brown sugar

• In a wok or large saut� pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the rice and stir-fry for 2 to 3 minutes. Remove the rice from the wok and set aside.

• Add the remaining tablespoon of oil to the wok. Add the onion, garlic, and ginger; saut� for 1 minute.

• Add the chilies, scallions, green beans, carrots, and celery; stir-fry for 3 minutes.

• Add the stock and bring to a boil; reduce heat and simmer for 5 minutes.

• Add the tomatoes and simmer for an additional 2 minutes.

• Add the “oyster” and soy sauces and turmeric. Season to taste with salt and pepper.

• Stir in the lime zest, lime juice, brown sugar, and rice. Mix until combined.