Crispy Rice with Charred Scallions and Chili Oil
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 8scallions
- 3 tablespoonsneutral oil
- 2 tablespoonschili oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 3 clovesgarlic
- 1 tablespoonfresh ginger
- 1 teaspoonsesame seeds
Prep
- 01
Slice 8 scallions into 2-inch pieces.
- 02
Mince 3 cloves garlic.
- 03
Mince 1 tablespoon fresh ginger.
Method
- 01
Bring 3 cups water to a boil in a medium pot. Add 1/2 teaspoon salt and the rice. Stir once, then reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and rice is tender. Fluff with a fork and let rest for 5 minutes.
- 02
While rice cooks, whisk together soy sauce, rice vinegar, chili oil, minced ginger, and minced garlic in a small bowl.
- 03
Heat 3 tablespoons neutral oil in a large skillet over medium-high heat. Once shimmering, add the cooked rice in an even layer without stirring for 3–4 minutes, until the bottom is golden and crispy.
- 04
Stir the rice and cook for another 2 minutes, breaking up clumps, until edges are charred and rice is heated through.
- 05
Pour the chili-soy dressing over the rice and toss to coat. Remove from heat.
- 06
Serve in bowls topped with charred scallions and sesame seeds.
Spice Tips
For more burn, add 1/4 teaspoon cayenne pepper to the dressing or drizzle extra chili oil at the end. For depth without heat, stir in 1/2 teaspoon sesame oil. A squeeze of lime juice brightens everything.
Use day-old rice if you have it—it crisps better. For less heat, halve the chili oil.