Fresh ginger and scallions can give any recipe instant flavor. Toss some rice and aromatics in a skillet, and you have the perfect side dish, Ginger-Scallion Rice, for any weeknight dinner!
It’s almost hard to believe that 5 years have passed since the pandemic. Those initial days were not easy as we didn’t know what was to come. This post is not about the pandemic but rather a simple reflection of what I cooked during that time. I ordered meal delivery boxes so I wouldn’t have to go to the grocery store. While I know how to cook, the meal boxes were helpful because they helped me not to have to think about what to cook, gave me variety, and gave me some inspiration every now and then. Enter this Ginger Scallion Rice!
Additionally, since we weren’t traveling during the pandemic, I often tried to cook food that helped me feel as though I were traveling. Whether I was cooking traditional foods or ordering food from restaurants to help them stay afloat, it allowed me to explore the connection between food and culture. Not to mention, I had more free time on my hands to experiment in the kitchen. This recipe/how-to for Ginger Scallion Rice isn’t something I’ve invented, but rather something I wanted to share since it’s become a staple in my house. I often forget how sometimes something so simple really can help bring so much flavor to your dishes.
Ingredients: Ginger Scallion Rice
- Rice: Jasmine or Basmati Rice is my favorite! I already had my rice cooked and cooled. While I don’t have my ‘how-to’ for perfect white rice, I do have my guide for brown rice here. The truth is that you want to eat the rice that you enjoy. And even though I’ve shown brown rice in my previous post, the idea is to find sources of fiber that we can add to our dishes. So, if we eat white rice, add all the veggies you can to your meal! Remember, I’m also going for traditional and cultural dishes, and I often use white rice and not brown rice.
- Ginger: We’re talking fresh ginger here; no dried ginger will do (at least for this recipe!) I listed an amount for the ginger. However, ginger is quite strong in flavor. You can always add less and then add more the next time around. Additionally, it will depend on what you’re pairing your meal with, so you could always use less if there are other strong flavors in the dish.
- Scallions: Remember when we’d take the scallion ends and grow some more (during the pandemic)? I don’t do that now (but I should!) I’ve provided measurements, but you can use more if you have more.
- Sesame Oil: You can use whatever oil you have on hand. However, I find that the sesame oil just makes the rice even more flavorful!
How To Make Ginger Scallion Rice
- Warm the sesame oil in a skillet or frying pan over medium-high heat. Add the white/light green parts of the scallions and cook, stirring for about a minute to soften but not brown. Stir in the ginger and cook for another minute or until fragrant. Add all but a tablespoon of the dark green scallion tops.
- Stir in the cooked rice. Stir to combine and warm until heated through.
- Transfer to a serving dish and top with reserved scallion tops.
- Eat and enjoy!
I answered this already; however, I want you to use the rice that you love and enjoy. Sometimes, I enjoy jasmine rice, and sometimes, I enjoy brown rice. It really all depends on the source, as that makes a BIG difference in the quality of what I’m eating. Having said that, some people grew up eating white rice. As a dietitian, I want people to find ways to incorporate their cultural foods, and white rice is that for some people. Additionally, as a dietitian, I want people to eat MORE veggies. The scallions and ginger are not going to be ‘vegetables’ for a dish, but rather flavor for the dish you’re eating. So the message, always and forever, is to find ways to add MORE vegetables to whatever meal you eat!
You absolutely can! Oddly enough, I did not have any garlic the day I was making this dish, but consider it a trifecta: garlic, ginger, and scallions! You’ll want to chop, mince, or crush your garlic for about 10 minutes prior to cooking. Cutting garlic triggers an enzymatic reaction that forms allicin, a compound linked to heart health. However, if you cook garlic right after cutting, the heat can destroy the enzyme needed to form allicin. Aiming to bring nutrition into the kitchen!
Dishes To Serve with Ginger Scallion Rice
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Ginger Scallion Rice
Fresh ginger and scallions can give any recipe instant flavor. Toss some rice and aromatics in a skillet, and you have the perfect side dish, Ginger-Scallion Rice, for any weeknight dinner!
- Total Time: 10 minutes
- Yield: 6 1x
Ingredients
- 1 1/2 tablespoons sesame oil
- 1 bunch scallions, green onions, thinly sliced
- 1 1/2 tablespoons ginger, peeled and finely grated
- 3 cups cooked and cooled rice
Instructions
- Warm the sesame oil in a skillet or fry pan over medium-high heat. Add the white/light green parts of the scallions and cook, stirring for about a minute to soften but not brown. Stir in the ginger and cook another minute or until fragrant. Add all but a tablespoon of the dark green scallion tops.
- Stir in the cooked rice. Stir to combine and warm until heated through.
- Transfer to a serving dish and top with reserved scallion tops.
- Eat and enjoy!
Notes
*This is a great base to add any of your favorite leftover veggies or clear out your fridge! You can add carrots, bell peppers, mushrooms, zucchini, edamame, green beans, you name it!
*You can add your favorite protein, such as shrimp, chicken, or tofu, to round out and make a complete meal!
- Prep Time: 5
- Cook Time: 5
- Category: Sides
1 thought on “Ginger Scallion Rice”
Love the simple additions to add so much flavor!