Garlic Scallion Edamame Rice (Printable)
Aromatic jasmine rice with garlic, scallions, edamame and crispy onions for a savory, textured main or side.
# What You’ll Need:
→ Rice
01 - 1 1/2 cups jasmine rice, uncooked
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Aromatics
04 - 1 cup frozen shelled edamame, thawed
05 - 4 scallions, thinly sliced, whites and greens separated
06 - 3 cloves garlic, finely minced
07 - 1 tablespoon fresh ginger, grated (optional)
→ Sauce & Seasonings
08 - 2 tablespoons soy sauce
09 - 1 tablespoon sesame oil
10 - 1/2 teaspoon freshly ground black pepper
→ Garnish
11 - 1/2 cup crispy fried onions
12 - 1 tablespoon toasted sesame seeds (optional)
13 - Reserved scallion greens
# How-To Steps:
01 - Rinse jasmine rice under cold water until the water runs clear. Combine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let the rice steam, covered, for 5 minutes. Fluff thoroughly with a fork.
02 - While rice is cooking, heat sesame oil in a large skillet or wok over medium heat. Add garlic, optional ginger, and scallion whites. Sauté for 1 to 2 minutes until fragrant.
03 - Stir in thawed edamame and cook for 2 to 3 minutes, stirring frequently.
04 - Add cooked rice to the skillet. Pour in soy sauce and black pepper, then toss gently to combine and heat through for 2 to 3 minutes.
05 - Remove pan from heat and fold in scallion greens.
06 - Transfer the mixture to a serving dish. Top generously with crispy fried onions and sprinkle with toasted sesame seeds if desired.
07 - Serve hot as a main course or a savory side.
# Expert Advice:
01 -
- No one ever guesses how few ingredients make it so full of texture and layers.
- It’s the dish I rely on when everyone wants seconds (and I don’t mind making more).
02 -
- If you rush rinsing the rice, you’ll end up with chewy clumps instead of fluffy grains — trust me, patience pays off.
- Sautéing the scallion whites separately from the greens brings out their innate sweetness and keeps the greens tasting fresh.
03 -
- Let the rice steam off-heat — any shortcut here dulls the texture.
- Use kitchen shears to snip scallion greens right into the pan for less mess and more even flavor.