Side Dish: China – 葱油炒饭 ➤ Cōng yóu chǎofàn (Scallion Oil Fried Rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 4 cups (about 800 g) day-old cooked jasmine rice, cold and separated
- 8 scallions, trimmed and thinly sliced, whites and greens separated (about 120 g)
- 2 tbsp (30 ml) neutral oil (vegetable or peanut), for stir-frying
- 2 tbsp (30 ml) neutral oil, heated to make scallion oil
- 1 tbsp (15 ml) toasted sesame oil
- 2 large eggs, lightly beaten
- 1 tbsp (15 ml) light soy sauce
- 1/2 tsp (3 g) kosher salt, or to taste
- 1/4 tsp (1 g) ground white pepper
- 1 tsp (5 ml) rice vinegar (optional, for brightness)
- 1 tsp (5 g) toasted sesame seeds (optional garnish)

Instructions

1. Prepare ingredients: separate scallion whites and greens and thinly slice. Break up any clumps in the cold rice with your hands or a fork so the grains are loose.
2. Make scallion oil: put the 2 tbsp (30 ml) neutral oil in a small saucepan and heat until shimmering (do not let it smoke). Place the sliced scallion whites in a heatproof bowl; carefully pour the hot oil over them so the scallions sizzle and release aroma. Let steep for 1–2 minutes, then drain the oil into a small bowl; reserve the scallion solids.
3. Heat wok or large skillet over high heat until very hot. Add the 2 tbsp (30 ml) neutral oil for stir-frying. Pour in the beaten eggs, stir quickly to form soft curds, and push the eggs to one side of the pan.
4. Add the cold rice to the pan, breaking any remaining clumps. Stir-fry, tossing constantly, until grains are heated through and beginning to show a little color, about 3–4 minutes.
5. Season the rice: drizzle the light soy sauce and toasted sesame oil over the rice, add salt and white pepper, and continue stir-frying to distribute evenly. If using, add the rice vinegar now for a touch of brightness.
6. Add the reserved scallion oil (strained if desired) and most of the reserved scallion whites; toss everything together for 30–60 seconds so the rice absorbs the scallion aroma. Stir in the sliced scallion greens at the end and cook just until wilted.
7. Taste and adjust seasoning. Transfer to a serving bowl and sprinkle with toasted sesame seeds and any remaining scallion greens. Serve hot.