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Bon Appétit

Scallion-Speckled Rice

By June Kim

4.0

(2)

Scallionspeckled rice on a shallow creme platter with chopped scallion on a smaller dish in the background.
Photograph by Elliott Jerome Brown Jr., Food Styling by Emilie Fosnocht, Prop Styling by Sean Dooley

It’s That Simple is our series about recipes so easy, you can make them with your eyes closed. Think tiny ingredient lists, laid-back techniques, and results so delicious you’ll text home about them.

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start a skillet rice dish. If you prefer to cook rice in a rice cooker (we don’t blame you), sizzle the scallions in the oil as directed then transfer the scallion oil to a rice cooker. Add rice and the corresponding amount of water as marked on your rice cooker. When the rice is done cooking, stir in the sliced scallion tops, letting it rest in the sealed cooker for 10 minutes to wilt slightly.

Read More: Of All the Rice Hacks, This Is My Favorite

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