Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Long-grain rice |
| ¼ teaspoon | Salt |
| 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.
Serves 2.
Gourmet June 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.