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Scallion-Speckled Rice
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start a rice dish, whether fried in a skillet or cooked from scratch in a rice cooker.
👥 2 Servings⏱️ Prep & Cook: 30 min👤 June Kim📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●pan
📝 Preparation Steps
1
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.
bunches scallions (about 12)2. vegetable oil3 Tbsp
2
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.
jasmine rice, rinsed until water runs almost clear1 cup. Diamond Crystal or ½ tsp. Morton kosher salt, plus more1 tsp
3
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).
4
Fluff rice with a fork to incorporate scallions. Taste and season with more salt if needed.
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