Scallion and Ginger Brown Rice

Scallion and Ginger Brown Rice


Scallion and Ginger Brown Rice
Yields: 4-6 servings
  • 2 T. coconut or canola oil
  • 2 cups minced scallions (2 bunches)
  • 3 T. minced ginger (3-4 inches)
  • ⅓ cup rice wine or sake
  • 2½ cups bean sprouts
  • 5 cups cooked brown rice, chilled and separated with a fork
  • Sauce (Mix together):
  • 3 T. veg/chicken broth
  • 1 T. soy sauce/tamari
  • 1½ t. sesame oil or canola oil
  • 1½ t. salt + pepper to taste or use 1 t. dulse + ½ t. gomasio
  1. Heat a large pan or wok over high heat, adding oil until very hot. Add the scallions and ginger and stir fry 20 seconds. Add the rice wine/sake and bean sprouts and toss 1 minute.
  2. Add the rice and stir-fry 2-3 minutes until heated. Add the sauce and toss with two utensils to coat the rice and vegetables. Serve as a side dish, or cook chicken or shrimp with soy sauce, rice wine and salt and add into rice for a complete meal.
Sweet Sauce:
1 T. chicken broth
3 T. soy sauce
1½ T. rice wine or sake
1 t. agave
+ (2 T. minced garlic – add to pan with oil then add vegetables and then rice; follow with sauce)


Copyright Abby’s Table, 2009.


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