Scallion-Ginger Fried Rice
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6 as a side dish
- 1 tablespoon soy sauce
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chicken broth
- 1 1/4 teaspoons salt, or to taste
- Carbohydrate 137 g(46%)
- Cholesterol 0 mg(0%)
- Fat 7 g(11%)
- Fiber 2 g(9%)
- Protein 14 g(27%)
- Saturated Fat 1 g(4%)
- Sodium 656 mg(27%)
- Calories 690
Preparation 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.
Preparation 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.
