Ingredients
2
1/2 cups fresh bean sprouts
1
1/2 tsp Asian sesame oil
1
1/4 tsp salt, or to taste
1/4
tsp freshly ground black pepper
5
cups chilled Chinese-style white rice
2
tbsp corn or safflower oil
3
tbsp minced peeled fresh gingerroot
1/3
cup 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 seasoning liquid:
3.
In a small bowl stir together seasoning liquid ingredients.
4.
Spread rice in a shallow baking pan and separate grains with a fork.
5.
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.
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