Fried Rice with Vegetables and Basil

• 1/2 cup long-grain rice
• 1/4 teaspoon salt
• 1 1/2 tablespoons vegetable oil
• 1 1/2 teaspoons grated peeled fresh ginger
• 1/3 cup thawed frozen peas
• 1/3 cup thawed frozen corn
• 1/4 cup coarsely grated carrot
• 2 scallions, sliced thin
• 1/2 teaspoon Worcestershire sauce
• 2 teaspoons white-wine vinegar or distilled white vinegar
• 1/4 cup finely chopped fresh basil leaves

1. In a bowl wash the rice well in several changes of cold water and drain it in a sieve.
2. 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.
3. Transfer the rice to a large bowl and let it cool for 10 minutes.
4. 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.
5. Add the rice, the peas, the corn, the carrot, and the scallions and stir-fry the mixture for 1 minute.
6. Add the Worcestershire sauce and the vinegar and stir-fry the mixture for 1 minute, or until it is hot.
7. Stir in the basil and salt and pepper to taste.

longgrain rice, salt, vegetable oil, ginger, peas, corn, carrot, scallions, worcestershire sauce, whitewine vinegar, fresh basil

Taken from www.epicurious.com/recipes/food/views/fried-rice-with-vegetables-and-basil-12171 (may not work)