Time for another edition of Blogging Marathon. Today we start the 20th edition of Blogging Marathon and my theme for this week is "Cooking with Onions". Onions happen to be the most used veggie in my kitchen, not unusual for Indian cooking. But I don't usually make dishes ONLY with onions, they are generally part of the dish but not the entire dish itself (if that makes any sense).
Well for the next 3 days, I'm going to post dishes that have Onions/ Scallions/ Shallots as the main component of the dish. For the first day of the marathon, I made this very simple Scallion Fried Rice. It can be served as a side dish for any Chinese or Thai dishes like Stir fries or spicy curries. Add tofu, edamame or even egg to make it a complete dish that can be served by itself. I served with a side of Tofu & Bok Choy in Red curry flavored coconut milk broth.
Recipe adapted from Care's Kitchen.Ingredients:
Jasmine Rice - 1cup (or use any other long grained rice)
Scallions (Green Onions) - 10, white and green parts finely chopped and separated
Ginger - 2" piece, finely minced
Garlic cloves - 2, finely minced
Soy sauce - 1tbsp
Cilantro - 3tbsp, finely chopped
Salt and Pepper - to taste
- Heat 1tbsp peanut oil in a saute pan, add ginger and garlic and cook for 30 seconds or until they start smelling fragrant.
- Add all of the chopped white part of the scallions and saute until cooked through, about 2-3 minutes. Add half of the green parts and cook for another minute.
- Next add the rice and toast for 2-3 minutes. Add 2 cups of water and bring the mixture to a boil on medium-high flame. Lower the heat to low, cover and cook until all the water is absorbed and the rice is cooked through, about 15 minutes (cooking time and water:rice proportion will differ if using different type of rice).
- Turn off the heat and let sit for at least 10 minutes. Stir in the remaining green onions and the chopped cilantro and serve.
I served with the rice with another simple dish: Cook 2 finely chopped garlic cloves, 1 small finely chopped onion and stems of 1 bunch of bok choy in 2tsp peanut oil until onions are cooked through. Add chopped tofu (that's been drained) and 2tsp Thai red curry paste, cook for 2 minutes. Next add 1 can of light coconut milk, bring the mixture to a boil, lower the heat to medium and simmer for 3-4 minutes. Add the green parts of the bok choy and cook for another 2-3 minutes. Season with salt and pepper and sriracha for a spicy kick.