| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | June 1991 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Long-grain rice |
| 1/4 | ts | Salt |
| 1 1/2 | tb | Vegetable oil |
| 1 1/2 | ts | Grated peeled fresh ginger |
| 1/3 | c | Thawed frozen peas |
| 1/3 | c | Thawed frozen corn |
| 1/4 | c | Coarsely grated carrot |
| 2 | Scallions; sliced thin | |
| 1/2 | ts | Worcestershire sauce |
| 2 | ts | White-wine vinegar or distilled white |
| ; vinegar | ||
| 1/4 | c | Finely chopped fresh basil leaves |
INSTRUCTIONS
In a bowl wash the rice well in several changes of cold water and drain it in a sieve. In a small saucepan combine the rice, the salt, and 3/4 cup water and simmer the mixture, covered, for 18 minutes, or until the water is absorbed. Transfer the rice to a large bowl and let it cool for 10 minutes. In a wok or heavy skillet heat the oil over high heat until it is hot but not smoking and in it stir-fry the ginger for 10 seconds, or until it is fragrant. Add the rice, the peas, the corn, the carrot, and the scallions and stir-fry the mixture for 1 minute. Add the Worcestershire sauce and the vinegar and stir-fry the mixture for 1 minute, or until it is hot. Stir in the basil and salt and pepper to taste. Serves 2. Gourmet June 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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