Scallion-Ginger Fried Rice Recipe

Scallion-Ginger Fried Rice Recipe

  • 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
  1. Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
  2. 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.
Recipe of the Day|