2 tablespoons vegetable oil 2 tablespoons grated or minced peeled fresh ginger 3 garlic cloves, minced 1/4 cup rice wine or dry white wine 1/2 cup chopped scallions 2 cups hot cooked brown rice
Warm vegetable oil in a nonstick skillet over medium heat. Add ginger and garlic, and cook, stirring occasionally, 1 minute. Add rice wine or dry white wine to the pan, and raise the heat to medium-high. Add chopped scallions to pan, and toss well to combine. Divide brown rice evenly among 4 serving bowls.