Scallion-Speckled Rice

• porce: 2 servings

Ingredience

2 bunches scallions (about 12)

3 Tbsp. vegetable oil

1 cup jasmine rice, rinsed until water runs almost clear

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more

Pokyny

Remove dark green tops from 2 bunches scallions (about 12) and thinly slice on a diagonal; set aside. Thinly slice white and pale green parts. Heat 3 Tbsp. vegetable oil in a medium saucepan over medium. Add white and pale green scallion parts and cook, stirring occasionally, until golden and tender, 5–7 minutes.

Add 1 cup jasmine rice, rinsed until water runs almost clear, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1¼ cups room-temperature water and bring to a boil. Tightly cover pan and reduce heat to low; cook, adjusting heat as needed to maintain a simmer, 10 minutes.

Remove rice from heat, uncover, and scatter reserved dark green scallion parts on top. Drape a kitchen towel over pan and cover with lid. Let sit 10 minutes (rice will steam and finish cooking).

Fluff rice with a fork to incorporate scallions. Taste and season with more salt if needed.