Yield: 1 servings
|½ cup||Long-grain rice|
|1½ tablespoon||Vegetable oil|
|1½ teaspoon||Grated peeled fresh ginger|
|⅓ cup||Thawed frozen peas|
|⅓ cup||Thawed frozen corn|
|¼ cup||Coarsely grated carrot|
|2 \N||Scallions; sliced thin|
|½ teaspoon||Worcestershire sauce|
|2 teaspoons||White-wine vinegar or distilled white|
|\N \N||; vinegar|
|¼ cup||Finely chopped fresh basil leaves|
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 ¾ 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.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.