Fried rice with vegetables and basil
1 servings
Ingredients
| Quantity | 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 | Scallions; sliced thin | |
| ½ | teaspoon | Worcestershire sauce |
| 2 | teaspoons | White-wine vinegar or distilled white |
| ; vinegar | ||
| ¼ | cup | Finely chopped fresh basil leaves |
Directions
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.