Quick Ginger Scallion and Chili Oil Jasmine Rice

Name: Quick Ginger Scallion and Chili Oil Jasmine Rice
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ cups (300 g) jasmine rice, uncooked; 2¼ cups (540 ml) water; 2 inches (50 g) fresh ginger, peeled and finely minced or grated; 3 whole (45 g) scallions, white and light green parts, thinly sliced into rings; 2 whole (30 g) scallions, dark green tops, thinly sliced, reserved for garnish; 3 tablespoons (45 ml) chili oil (with chili flakes); 1½ teaspoons (7 ml) toasted sesame oil; ¾ teaspoon (4½ g) kosher salt

From the MyKitchenBank Kitchen

A fragrant, restaurant-quality jasmine rice infused with fresh ginger, scallion, and spicy chili oil. This quick stovetop dish balances heat, aromatics, and a whisper of sesame for a side that tastes far more complex than its simple ingredient list suggests. Ready in under 30 minutes.

Prep: 10 min
Cook: 16 min
Wait: 10 min
Total: 36 min
Makes: About 4 cups (950 ml) cooked rice, 4 servings as a side

Save to My Kitchen Jump to recipe

Steps

Before you start

Measure jasmine rice by volume or weight (1 cup rice typically needs 1½ cups water)
Have all aromatics prepped and nearby—this cooking happens quickly
Use a good-quality chili oil (store-bought is fine) with visible chili flakes

1
Rinse and toast rice
- Place jasmine rice in a fine-mesh sieve and rinse under cold running water, stirring gently with your fingers for 30 seconds, until water runs mostly clear.
- This removes excess starch and helps each grain stay separate.
- In your 3-quart saucepan, heat 1 tablespoon of the chili oil over medium heat.
- Add the rinsed rice and stir constantly for 2–3 minutes until the grains are lightly coated and smell nutty and warm.
- This toasting step deepens flavor and prevents mushiness.
+ Show details− Hide details
Ready when: Rice grains are opaque and smell nutty; no starch smell remains
Tip: Stir constantly—don't let the rice sit or it will brown unevenly or stick.
2
Add water and aromatics
- Pour in the 2.25 cups (540 ml) of water and add the minced fresh ginger, white and light green scallion parts, salt, and the remaining 2 tablespoons of chili oil.
- Stir well to combine, scraping up any rice stuck to the bottom.
- Bring to a boil over medium-high heat, uncovered, for about 2–3 minutes.
- You'll see steam rising and vigorous bubbles breaking the surface.
+ Show details− Hide details
Ready when: Liquid is at a rolling boil and steam rises steadily
Tip: Don't skip the boil—it helps the rice cook evenly and fluff properly.
3
Reduce heat and cover
- Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.
- Simmer undisturbed for 12–14 minutes, until all the water is absorbed and the rice is tender and fluffy.
- You may hear a faint crackling sound near the end as the last moisture evaporates—this is normal and signals doneness.
+ Show details− Hide details
Ready when: No visible liquid remains on the surface; rice is tender and separate; you hear a faint crackling sound
Tip: Resist the urge to lift the lid—steam escapes and rice can become unevenly cooked. If after 12 minutes there's still visible water, re-cover and cook 1–2 minutes more.
4
Rest and fluff
- Remove from heat and let the rice rest, covered, for 5 minutes.
- This allows any residual steam to distribute evenly and firms the rice slightly so it won't compress when stirred.
- Then remove the lid, drizzle the toasted sesame oil over the rice, and gently fluff with a fork or wooden rice paddle, turning the rice from the bottom up to separate any clumps.
+ Show details− Hide details
Ready when: Rice is fluffy, grains are separate, and sesame aroma rises from the pan
Tip: Use a fork or paddle, not a spoon—gentler fluffing prevents the rice from becoming mushy or compressed.
5
Garnish and serve
- Transfer the rice to a serving bowl or platter.
- Top with the reserved dark green scallion slices and an extra drizzle of chili oil if you like more heat.
- Stir gently once or twice at the table so the garnish and oil distribute evenly as guests serve themselves.
+ Show details− Hide details
Tip: Add the green scallion garnish just before serving so it stays fresh and bright, not wilted from heat.

Good to know

Tips

Rinsing the rice is crucial—it removes starch and ensures fluffy, separate grains rather than a gluey mass. Don't skip this step.
Toast the rice in the chili oil before adding water. This deepens flavor and helps each grain cook independently, a technique borrowed from pilaf cooking.
For extra umami and scallion bite, stir in ½ tablespoon of soy sauce or tamari at the end, before fluffing.
This rice is wonderfully forgiving—if you accidentally cook it 1–2 minutes over (and hear a bit of crackling), it won't burn as long as heat stays low. The toasted bottom, called 'soccarrat,' is actually prized in many cuisines.

Make ahead

Cooked rice keeps well—prepare it up to 4 hours ahead. Store in an airtight container at room temperature (not in the fridge, which dries it out). Reheat by adding 2 tablespoons of water, covering, and warming over medium-low heat for 2–3 minutes, stirring occasionally, until steaming.

Storage & reheating

Store in an airtight container at room temperature for up to 4 hours, or refrigerate for up to 3 days. To reheat from the fridge, add 2 tablespoons water per cup of rice, cover, and warm over medium-low heat for 3–4 minutes. For freezer storage (up to 3 months), freeze flat in a ziplock bag; thaw overnight in the fridge, then reheat as above. Do not microwave, as it can make rice dry and tough.

Substitutions

jasmine rice, uncooked → Long-grain white rice or basmati rice. Jasmine's floral note is distinctive, but long-grain white rice works well and cooks the same way. Basmati requires slightly less water (1:1.4 ratio); reduce water to 2 cups (480 ml).
chili oil (with chili flakes) → Neutral oil (vegetable or canola) mixed with ½ teaspoon dried red pepper flakes per tablespoon of oil. Homemade chili oil lacks the complexity of store-bought, but adds heat and flavor. Strain out solids before serving if you prefer a cleaner look.
fresh ginger → 1 teaspoon ground ginger. Ground ginger is more pungent, so use less. It won't give the same fresh snap, but works in a pinch.
toasted sesame oil → Skip it, or use a small drizzle of soy sauce (about 1 teaspoon) for savory depth instead. Sesame oil adds nuttiness; omitting it makes the rice slightly less rich but still delicious.