This scallion rice is a great side dish that treads across many different cuisine. It pairs well with Mexican, Japanese, Korean, Chinese, Thai, Vietnamese and so many more. It’s simple to make and the flavor of rice is hugely elevated by the humble alliums. In addition its an awesome recipe to use up any leftover rice.
I originally created this recipe to use up couple of bunches of scallions that I purchased accidentally. And experimented with Mexican bowls and Asian food, we loved it with both. So if you want to elevate simple plain rice try this recipe its easy to make and makes the meal so special.
Tips for perfect Fried rice
The best way to cook fried rice is to cook some extra the previous day. Leftovers make the best fried rice. Cook a batch of rice as usual, allow it to cool completely, refrigerate if you have to (even better). Gently break up any clumps and use. I used basmati, you can use brown basmati, quinoa, long grain rice also works well.
Scallion Fried Rice
Ingredients
- 2 cups cooked basmati rice or other grain of your choice SEE TIPS**
- 4-6 scallions finely chopped, white and green parts but not the very top
- 2 small cloves garlic minced
- 1 tablespoon any neutral oil
- ½ teaspoon kosher sea salt
- sesame seeds optional
Instructions
- Heat a wok of large frying pan until hot. Add the oil. Drop the scallions and garlic gently and stir fry on high heat for a minute stirring constantly.
- Now add the rice and continue stirring scooping from the bottom and flipping so every grain of rice is coated with the flavorful oil.
- Season with salt and pepper. Make sure the rice is well heated. Take it off the heat and serve. Pairs really well with Chinese, Japanese, Korean dishes, Mexican bowls, curries etc.
- Leftover rice will keep well in the refrigerator, covered, for up to 5 days.
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