Fried rice with vegetables and basil

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.

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