Scallion Fried Rice

Author: Pavani

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course

Cuisine: indo chinese

Servings: serving

Ingredients

1 cup Jasmine Rice (or use any other long grained rice)
10 Scallions (Green Onions) - white and green parts finely chopped and separated
2 Ginger " - piece, finely minced
2 cloves Garlic , finely minced
1 tbsp Soy sauce
3 tbsps Cilantro - finely chopped
to taste Salt Pepper and

Instructions

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.

Notes

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.

Lets check out what my fellow marathoners have cooked up today for BM# 20.

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