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We are going to stir the bottom of our container and also up on the sides to get any of the
rice that may have come up when we took it out originally. We are going to stir around
so that it does not get a chance to brown. And then, we are going to add our half a cup
of shoots. And, we will stir those until we can see that all of the scallion and the garlic
and the ginger has mixed in. Try and put this evenly, as even as you can, over the bottom.
And, as the liquid is just about evaporated, we are going to get our rice vinegar and we
are going to measure out a third of a cup. And, we will pour that in. And then, give
it a stir to make sure that it blends all around.