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Asian Rice


3 cups cooked jasmine rice8 whole scallions, chopped

1.5 tablespoons toasted sesame oil plus 1.5 tablespoons avocado oil 2 tsp minced ginger

3 minced garlic cloves garlic

1-2 TBSp low sodium soy sauce or tamari (add more to taste)

In a wok or large sauté pan over medium-high heat, add the oils and the ginger. Cook for 30 seconds. Add the white parts of the scallions and cook for 1-2 minutes, just until they start to become translucent. Add the rice and all of the green parts of the scallions minus 1 TBSP, spreading the rice out in a single layer, if possible, to help crisp and evenly cook.

After a couple of minutes, mix in the garlic and soy sauce, 1TBSP at a time to taste, and spread into another layer to crisp.

After another minute or two, stir to combine. Re-season as needed. Sprinkle with sesame seeds and the remaining scallions to garnish.

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