Ginger Scallion Rice

1 Tablespoon avocado oil
1 bunch scallions (young green onions) cleaned and thinly sliced - green and white parts separated
1 Tablespoon garlic, finely chopped
1 1/2 Tablespoons ginger, peeled and finely chopped
3 cups cooked and cooled rice, we used brown rice for this recipe
2 teaspoons toasted sesame oil
1 1/2 Tablespoons low sodium soy sauce or tamari

Warm avocado oil in a skillet or fry pan over medium-high heat. Add the white/light green parts of the scallions and cook, stirring for about a minute to soften but not brown. Stir in the garlic and ginger and cook another minute or until fragrant. Add all but a tablespoon of the dark green scallion tops. Stir in the cooked rice and add the sesame oil and soy sauce. Stir to combine and cook until heated through. Transfer to serving dish and top with reserved scallion tops.
This is a great base for to add any of your favorite leftover veggies or clear out your fridge. You can add carrots, bell peppers, mushrooms, zucchini, broccoli, edamame, green beans, peas or your favorites! Just add them at the beginning before cooking the scallions. Feel free to add your favorite protein too such as shrimp, chicken, beef, pork or tofu.

Nutrition Information