Scallion and Ginger Fried Rice with Bean Sprouts

from Farmer John’s Cookbook by John Peterson

3 tbsp vegetable or chicken stock
1 tbsp soy sauce/tamari
1 1/2 tsp toasted sesame oil
1 1/2 tsp salt
1/3 tsp freshly ground pepper
2 tbsp mild vegetable oil
2 1/2 cups scallions (about 18)
3 tbsp grated ginger
1 1/2 cups bean sprouts, rinsed and drained
1/3 cup rice wine/sake
5 cups cooked rice

1. Stir stock, soy sauce, sesame oil, salt, pepper.
2. Heat a wok, add oil, add scallions and ginger, stir fry for 20 seconds. Add sprouts, rice wine, stir-fry for 1 minute. Add rice, stir-fry for 2 minutes.
3. Pour sauce over wok, mix.