Ginger Fried Rice

Filed under Asian

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 bunch Green onion
  • 2 1/2 cup Bean sprouts, fresh
  • 3 tbsp Chicken broth, for the seasoning liquid
  • 1 tbsp Soy sauce, for the seasoning liquid
  • 1 1/2 tsp Sesame oil, Asian, for the seasoning liquid
  • 1 1/4 tsp Salt, or to taste, for the seasoning liquid
  • 1/4 tsp Black pepper, freshly ground, for the seasoning liquid
  • 5 cup White rice, chilled, Chinese-style
  • 2 tbsp Corn oil, or safflower oil
  • 3 tbsp Ginger, fresh gingerroot, peeled and minced
  • 1/3 cup Rice wine, 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 the seasoning liquid: in a small bowl stir together the chicken broth, soy sauce, sesame oil, salt and pepper.
  3. Spread rice in a shallow baking pan and separate grains with a fork.
  4. In a deep 12-inch heavy nonstick skillet heat the 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 the seasoning liquid and add to the fried rice, tossing to coat evenly.