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This ginger scallion rice uses jasmine rice, fresh ginger, garlic, and scallions for a flavorful side dish.
Ingredients for Ginger Scallion Rice
- Jasmine Rice – White jasmine rice is already nutty and delicious so makes a great starting point.
- Avocado oil – sauteing the aromatics and rice in a little oil before simmering blooms the flavors.
- Sesame oil – just a little bit of toasted sesame oil gives a nice flavor
- Scallions – also called green onions. Remove the root end, rinse and slice, separating the white parts from the green parts.
- Garlic – for the best flavor, I use a garlic press here.
- Ginger root – spicy and pungent ginger is the best. Use a microplane for the best results.
- Kosher salt – always salt the water when making rice!
How to make Ginger Scallion Rice
- Heat a medium sauce pan over medium heat.
- Rinse rice in a fine mesh sieve until water runs clear, allow water to drain off and set aside.
- Add avocado oil to pan. When hot, add the grated ginger, garlic and scallions. Saute for a about a minute, until fragrant. Add the rice and stir until rice is coated with oil and fully mixed with aromatics.
- Add the water, salt and sesame oil. Cover and increase heat. Bring to a full simmer, then reduce heat to low.
- Allow to simmer for 20 minutes, or until water has been absorbed.
- Uncover and stir before serving.
What to serve with ginger scallion rice?
Ginger Scallion Rice
Ingredients
- 1 Tablespoon avocado oil
- 3 scallions (green onions) thinly sliced green and white parts separated
- 2 garlic cloves minced
- 1 Tablespoons ginger finely grated
- 1 cups rice white jasmine rice
- 1/2 teaspoons toasted sesame oil
- ½ tsp kosher salt
- 1.5 cups water
Instructions
- Heat a medium sauce pan over medium heat, add avocado oil.
- Rinse rice in a fine mesh sieve until water runs clear, allow water to drain off and set aside.
- When oil is hot, add the ginger, garlic and white part of scallions. Sauté for a about a minute, until fragrant. Add the rice and stir until rice is coated with oil and fully mixed with aromatics.
- Add the water, salt and sesame oil. Cover and increase heat. Bring to a full simmer, then reduce heat to low. Allow to simmer for 20 minutes, or until water has been absorbed. Uncover and stir before serving. Garnish with green parts of scallions before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Nutrition
Serving: 1serving | Calories: 211kcal | Carbohydrates: 38g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 299mg | Potassium: 91mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 90IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!
Why are you separating the green and white parts of the scallions? Which part are you using in the recipe? Why is there a distinction?
Hi Annie, the white parts are cooked at the beginning of the recipe and the green parts are for garnish. I have updated the recipe to reflect this. Thanks for your feedback!
Why do I separate the green and white parts of the onion?
Hi Meghan. Thank you for all your recipes. My diet only allows brown rice. I am guessing it would work just fine but of course the cook time would be longer. Have you made it before with brown rice?
Hi, I haven’t but I think it would work just fine! Yes the cooking time would be longer and also you may need more water. For brown jasmine rice I usually use 1 and 3/4 cups of water per 1 cup of dry rice and simmer for about 45 minutes. If you are using a shorter grain brown rice, check the packaging to see how much water you would need to use ad how long the cook time is. Let us know how it turns out!