Vegetable Fried Rice

From the July 1997 Ladies Home Journal, this rice can be served as either an entree or a side dish.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  cup long-grain rice
• 3  tablespoons  rice wine vinegar
• 2  tablespoons soy sauce
• 1  tablespoon  sesame oil
• 3  tablespoons  vegetable oil
• 1⁄2 cup ginger, julienned
• 1  cup onion, chopped
• 1  tablespoon garlic, minced
• 1  cup corn, thawed
• 1  cup peas, thawed
• 1  bunch green onion, chopped

Directions

1. Cook rice according to package directions.
2. Rinse in colander under cold water until cool.
3. Drain; set aside.
4. Meanwhile, whisk vinegar, soy sauce and sesame oil in small bowl.
5. Set aside.
6. Heat vegetable oil in large nonstick skillet over medium-high heat.
7. Cook ginger 3 minutes, stirring twice, until golden and crisp.
8. Remove with slotted spoon to paper towels to drain.
9. Add onions and garlic to skillet; cook 3 minutes.
10. Stir in corn, peas and green onions; cook 5 minutes.
11. Add rice and vinegar mixture; cook 2 minutes until rice is heated through.
12. Stir in reserved ginger.