In a small Mixing Bowl, whisk together the 3 tbsp soy sauce low-sodium preferred, 1 tbsp sesame oil toasted, grated 1 tsp fresh ginger grated (if using), and ½ tsp white pepper. Set aside.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add 4 cloves garlic minced halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Rinse peppers under cold water and pat dry. Slice off tops and bottoms, stand upright, and cut down along the inside to remove seeds and white ribs. Slice lengthwise into ½-inch strips; halve crosswise for shorter pieces. Keep sizes uniform so everything cooks evenly. If adding onion, slice it now. Measure out olive oil, salt, and pepper. Have everything ready before the pan goes on — sautéing moves fast.

Heat a large Skillet over medium heat. Add 1 tbsp olive oil per 2 peppers; warm 30–60 seconds until shimmering. Add pepper strips in a single layer — work in batches if crowded. Season with salt and pepper, stir to coat. Cook over medium heat, stirring every 2–3 minutes, for 6–10 minutes. At 6 minutes: slightly softened with snap. At 10 minutes: tender throughout with light color. For very soft peppers, cook 30–40 minutes over medium-low, stirring occasionally. Add garlic halfway through cooking. If browning too fast, add a splash of white wine or water and briefly cover to steam.

Add the cold 3 cups cooked white rice day-old, cold from the fridge (freshly cooked rice can be spread on a tray and chilled for 30 minutes) to the Wok, breaking up any clumps with your Spatula. Press the 3 cups cooked white rice day-old, cold from the fridge (freshly cooked rice can be spread on a tray and chilled for 30 minutes) against the hot surface and let it sit undisturbed for 1 minute to develop a light crust, then toss and repeat for 2–3 minutes total until the 3 cups cooked white rice day-old, cold from the fridge (freshly cooked rice can be spread on a tray and chilled for 30 minutes) is heated through and slightly toasted.