Ingredients

3 tblsp vegetable or chicken broth

1 tblsp soy sauce or tamari

1 and half tsps each: asian sesame oil, salt

1/2 tsp freshly ground pepper

2 tblsp vegetable oil

18 green onions, finely chopped

1 piece (2 inches long) ginger root, minced or finely grated

1 and half cups bean sprouts

1 cup fresh or frozen peas

1/3 cup rice wine or sake

5 cups leftover cooked rice or 1 and 1/4 cups uncooked rice, cooked according to package directions

Preparation

  1. Stir the broth, soy sauce, sesame oil, salt and pepper in a small bowl: set aside. Heat a wok or large skillet over high heat. Add the vegetable oil: heat. Add the green onions and ginger: stir fry until fragrant, about 20 seconds. Add the bean sprouts, peas and rice wine: stir fry 1 minute.
  2. Add the cooked rice: stir fry until the rice is heated through, about 2 minutes. Remove the wok from the heat: pour the broth mixture over the rice. Toss until the grains are well coated.

Nutrition information 210 calories 23% from fat