Scallion-Ginger Fried Rice

• 3 bunches scallions
• 2 1/2 cups fresh bean sprouts
• 3 tablespoons chicken broth
• 1 tablespoon soy sauce
• 1 1/2 teaspoons Asian sesame oil
• 1 1/4 teaspoons salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 5 cups chilledChinese-style white rice
• 2 tablespoons corn or safflower oil
• 3 tablespoons minced peeled fresh gingerroot
• 1/3 cup Chinese rice wine or sake

1. Finely chop enough scallions to measure about 3 cups.
2. Rinse bean sprouts and trim stringy root ends if desired.
3. In a small bowl stir together seasoning liquid ingredients.
4. Spread rice in a shallow baking pan and separate grains with a fork.
5. 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.
6. Add bean sprouts and rice wine or sake and stir-fry until sprouts begin to soften, about 1 minute.
7. Add rice and cook, stirring frequently, 2 to 3 minutes, or until heated through.
8. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

scallions, fresh bean sprouts, chicken broth, soy sauce, asian sesame oil, salt, freshly ground black pepper, white rice, corn, fresh gingerroot, chinese rice wine

Taken from www.epicurious.com/recipes/food/views/scallion-ginger-fried-rice-101081 (may not work)