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.
Recipe information
Yield
Serves 6 as a side dish
Ingredients
3
2
For seasoning liquid
3
1
1
1
1
5
2
3
1
Need to make a substitution?
Preparation
Step 1
Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.
Make seasoning liquid:
Step 2
In a small bowl stir together seasoning liquid ingredients.
Step 3
Spread rice in a shallow baking pan and separate grains with a fork.
Step 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.