Scallion-Ginger Fried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This dish is a wonderful accompaniment to grilled, steamed, or stir-fried seafood. Topped with diced steamed sweet potato or winter squash, it makes a satisfying light meal on its own. Ingredients:
3 bunches scallions |
2 1/2 cups fresh bean sprouts |
3 tablespoons chicken broth |
1 tablespoon soy sauce |
1 1/2 teaspoons asian sesame oil |
1 1/4 teaspoons salt, or to taste |
1/4 teaspoon freshly ground black pepper |
5 cups chilledchinese-style white rice |
2 tablespoons corn or safflower oil |
3 tablespoons minced peeled fresh gingerroot |
1/3 cup chinese rice wine or sake |
Directions:
1. Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
2. Make seasoning liquid: In a small bowl stir together seasoning liquid ingredients.
3. Spread rice in a shallow baking pan and separate grains with a fork.
4. In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.
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