Title: Fried Rice with Vegetables And Basil
Categories: June 1991
Yield: 1 servings

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

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

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