• Ingredients: 19
  • Serves: 6

Scallion-ginger fried rice with chilledchinese-style white rice, corn or safflower oil, minced peeled fresh gingerroot, chinese rice wine or sake.

Ingredients

  • 3 bunches scallions
  • 2 1/2 cups fresh bean sprouts

For seasoning liquid

  • 5 cups chilledChinese-style white rice
  • 2 tbsps. corn or safflower oil
  • 3 tbsps. minced peeled fresh gingerroot
  • 1/3 cup Chinese rice wine or sake

For seasoning liquid

  • 5 cups chilledChinese-style white or brown rice
  • 1 1/2 tbsps. corn or safflower oil
  • 1 tbsp. minced peeled fresh gingerroot
  • 1 1/2 tbsps. Chinese rice wine or sake

The Causa

  • Oil for the pan
  • 1 cake pan or Pyrex dish, 8 inches long by 4 inches wide
  • 1/2 tsp. finely chopped parsley

Whisk together in medium bowl:

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Finely chop enough scallions to measure about 3 cups. Rinse bean sprouts and trim stringy root ends if desired.

    For this step you will need

Make seasoning liquid:

  1. Step 2 In a deep 12-inch heavy non-stick skillet heat corn or safflower oil over moderately high heat until hot but not smoking and stir-fry scallions and gingerroot until fragrant, about 20 seconds.

    For this step you will need

  2. Step 3 Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.

    For this step you will need