Ginger-Scallion Rice with Charred Broccoli and Snap Peas
Ingredients
- 1½ cupslong-grain white rice
- 2½ cupswater
- ·salt
- 1 poundbroccoli florets
- 8 ouncessnap peas
- 3 tablespoonsolive oil
- 2 tablespoonsfresh ginger (packed volume, not peeled)
- 4scallions
- 3 clovesgarlic
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
Prep
- 01
Mince 2 tablespoons fresh ginger (no need to peel).
- 02
Mince 3 cloves garlic.
- 03
Chop 4 scallions, keeping whites and greens separate.
Method
- 01
Bring 2 1/2 cups water to a boil in a medium saucepan. Add rice and 1/2 teaspoon salt, stir once, then reduce heat to low. Cover and simmer for 18 minutes until the water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
- 02
While the rice cooks, heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add broccoli florets in a single layer and cook, undisturbed, for 4 minutes until the undersides char. Stir and cook another 2 minutes. Transfer to a plate.
- 03
In the same skillet, add remaining 1 1/2 tablespoons olive oil and snap peas. Cook for 2 minutes, stirring occasionally, until bright green and lightly blistered. Return broccoli to the pan.
- 04
Fluff cooked rice with a fork and transfer to a large bowl. Add the minced ginger, minced garlic, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Toss gently to combine.
- 05
Top the ginger-scallion rice with charred broccoli and snap peas. Scatter chopped scallion whites and greens over the top and serve immediately.
Spice Tips
For heat, add a pinch of red pepper flakes or a splash of sriracha to the ginger-scallion mixture. A squeeze of fresh lime juice just before eating brightens the whole dish. If you have fresh cilantro or Thai basil on hand, scatter some over the top for extra aromatics.
This comes together in about 30 minutes. Leftovers keep well in the refrigerator for 2–3 days; reheat gently and add a splash of water if the rice dries out. You can swap the vegetables for what you have on hand—bok choy, green beans, or zucchini all work beautifully.