Asian-inspired
Garlic Ginger Scallion Rice
Warm rice gets tossed with sizzling garlic, ginger, scallions, sesame, and a little vinegar for a flexible weeknight staple.
This rice is for nights when plain rice feels too plain but dinner does not need another full recipe. Sizzling garlic, ginger, and scallions in oil gives the bowl enough aroma to stand beside salmon, tofu, chicken, or roasted vegetables.
The rice works best when it is already cooked and warm.
Fresh rice is softer and more comforting; day-old rice gives a slightly firmer, fried-rice-like texture.
A small splash of rice vinegar keeps the oil from feeling heavy.
Add a jammy egg, cucumbers, or leftover protein and it can become a quick lunch.
For another recipe in this seed collection, try Miso Butter Salmon Rice Bowls or Gochujang Turkey Rice Bowls with Crunchy Cucumber.
Directions
- Put the warm rice in a large heatproof bowl.
- Combine scallions, garlic, ginger, neutral oil, sesame oil, and salt in a small skillet.
- Cook over medium heat for 3 to 4 minutes, until the garlic is fragrant and the scallions soften.
- Pour the hot scallion oil over the rice.
- Add soy sauce, rice vinegar, and sesame seeds, then fold gently until the rice is evenly coated.
- Taste and adjust with more salt or vinegar before serving.
Nutrition
Nutrition Information
Estimated per serving: 260 calories, 5 g protein, 43 g carbohydrates, 8 g fat.
Variations
Recipe Variations
- Top with a jammy egg for lunch.
- Add chili crisp for heat.
- Use brown rice or short-grain rice.
Notes
- Use leftover rice if you want a firmer texture.
- Keep the heat moderate so the garlic does not burn.
- The rice reheats well with a splash of water in a covered skillet.
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