SCALLION-GINGER FRIED RICE

Scallion-Ginger Fried Rice image

Yield Serves 6 as a side dish

Number Of Ingredients 12

3 bunches scallions
2 1/2 cups fresh bean sprouts
For seasoning liquid
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

Steps:

Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
Make seasoning liquid:
In a small bowl stir together seasoning liquid ingredients.
Spread rice in a shallow baking pan and separate grains with a fork.
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.