Fried Rice with Ginkgo Nuts
Recipe and photo contributed by Elizabeth Schwartz
Prep Time: 5 minutes Cook Time: 15 minutes
This simple and versatile recipe is unusual with the addition of ginkgo nuts. For most Westerners, ginkgo nuts are an acquired taste, so give one a taste before adding. Feel free to use a variety of vegetables in this recipe, such as shredded snow peas, julienned carrots, burdock root, and green beans.
5 tablespoons sesame oil, divided*
4 large eggs, beaten
1 bunch scallions, white and green parts chopped
4 cups cooked white medium grain rice, Japanese preferred
2 cups broccoli florets, steamed
1 (3.5 ounce) package cooked ginkgo nuts, optional**
¼ cup low sodium or gluten free soy sauce
¼ cup vegetable or mushroom broth
*For high-heat cooking, you may want to use a refined sesame seed oil.
**Gingko nuts are sold pre-cooked in small bags and cans at Asian markets or online. If you have a compromised immune system or are very sensitive, or allergic, we suggest omitting the gingko nuts.