Ginger-Scallion Rice with Stir-Fried Snap Peas and Carrots
Ingredients
- 1½ cupslong-grain white rice
- 2¼ cupswater
- ·salt
- 2 tablespoonsfresh ginger
- 4scallions
- 8 ouncessnap peas
- 3 mediumcarrots
- 3 tablespoonsneutral oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 2 clovesgarlic
Prep
- 01
Peel and mince 2 tablespoons fresh ginger.
- 02
Slice 4 scallions on the bias, keeping white and light green parts separate from dark green tops.
- 03
Trim snap peas and slice 3 medium carrots on the bias into 1/4-inch pieces.
- 04
Mince 2 cloves garlic.
Method
- 01
Bring 2 1/4 cups water to a boil in a medium pot with a pinch of salt. Add 1 1/2 cups rice, stir once, and return to a boil. Cover, reduce heat to low, and simmer for 18 minutes until water is absorbed and rice is tender.
- 02
While rice cooks, heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Add carrots and snap peas and cook, stirring often, for 5–6 minutes until tender-crisp and beginning to caramelize at the edges.
- 03
Push vegetables to the side of the skillet. Add garlic to the empty space and cook for 30 seconds until fragrant. Stir in 2 tablespoons soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Toss vegetables to coat and remove from heat.
- 04
Fluff rice with a fork and transfer to a large bowl or serving platter. Top with stir-fried vegetables and their sauce, then scatter with prepared scallions and ginger. Serve immediately.
Spice Tips
For a subtle kick, add a pinch of white pepper or a dash of hot sauce to the pan with the soy sauce mixture. A squeeze of fresh lime juice brightens the finish. For deeper spice, add 1/4 teaspoon red pepper flakes when you cook the garlic.
For a protein boost, top with grilled tofu, a soft-boiled egg, or shredded rotisserie chicken. The recipe also works well at room temperature as a packed lunch.