Sesame Crispy Shallot Rice
Fragrant white rice tossed with nutty sesame oil and savory soy sauce, crowned with golden, crispy fried shallots and fresh scallions. The contrast of crunchy shallots against fluffy rice and the aromatic sesame-soy coating create an irresistible, elegant side dish that comes together in less than an hour with fresh rice, or in just 20 minutes if you use day-old cooked rice.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 20 min
- Total
- 50 min
- Makes
- About 3 cups (4 side servings)
Steps
Before you start
- If cooking rice from scratch, measure out 1 cup rice and 2 cups water. (Shortcut: use 3 cups cooked day-old rice instead; skip the rice cooking step and reduce total time to 20 minutes.)
- Slice shallots thinly and evenly—uniform thickness helps them fry and crisp at the same time.
- Have sesame oil, soy sauce, and neutral oil for frying measured and ready before you start cooking.
Prepare ingredients
- Peel and thinly slice 2 medium shallots into rings, about 1/8-inch thick, separating the rings so they fry evenly.
- Measure 2½ tablespoons sesame oil and 2½ tablespoons soy sauce into a small bowl, and gather 1/3 cup neutral oil for frying.
- Have paper towels and a slotted spoon ready.
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Ready when: Shallots are uniformly sliced, separated, and all ingredients are measured
Tip: Slice shallots as uniformly as possible so they cook evenly and all become crispy at the same time.
Cook white rice
- Rinse 1 cup white rice under cold running water using a fine-mesh strainer, stirring gently, until the water runs clear, about 1-2 minutes.
- In a medium pot, combine the rinsed rice and 2 cups water.
- Bring to a boil over high heat, which takes about 5 minutes.
- Once boiling, stir once, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
- Turn off heat and let rice rest, covered, for 5 minutes.
- Fluff gently with a fork.
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Ready when: All water is absorbed, rice is tender, and grains separate easily when fluffed
Tip: Don't stir while simmering or the rice will become mushy. A tight-fitting lid is essential to trap steam and cook the rice evenly.
Fry shallots until crispy
- Starting when the rice has been simmering for about 8-10 minutes, heat 1/3 cup neutral oil in a large skillet over medium-high heat until it shimmers and a single shallot ring sizzles immediately when dropped in, about 2 minutes.
- Add the sliced shallots and fry, stirring frequently with a slotted spoon, for 8-10 minutes.
- Watch carefully—they'll transition from pale golden to deep amber quickly.
- Stop cooking when they're a rich, deep golden brown but not charred; they'll continue to crisp and darken slightly as they cool.
- This usually finishes right around when the rice is done.
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Ready when: Shallots are deep golden brown, fragrant, and crispy
Tip: Watch the shallots constantly—they go from perfect to burnt in less than a minute. When cooled, a shallot ring should break easily between your fingers; if it's still chewy, fry for 1-2 more minutes.
Drain and season shallots
- Using a slotted spoon, remove the fried shallots from the oil and spread them on paper towels.
- Season lightly with kosher salt while still warm.
- The residual heat will help the salt adhere.
- (You can discard the frying oil, or reserve 2 tablespoons if you want extra richness in the finished rice—it will have wonderful shallot flavor.)
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Ready when: Shallots are drained on paper towels and lightly salted
Tip: The shallots may feel slightly soft when hot, but they'll crisp up completely as they cool to room temperature.
Make sesame-soy dressing
- In a small bowl, whisk together the 2½ tablespoons sesame oil and 2½ tablespoons soy sauce until combined.
- Set aside.
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Ready when: Oil and soy sauce are combined
Toss rice with dressing
- Transfer the fluffed rice to a large mixing bowl.
- Drizzle the sesame-soy dressing over the rice and gently fold and toss using a spatula or wooden spoon until every grain is coated, about 1-2 minutes.
- If you reserved shallot oil, drizzle 2 tablespoons over the rice now, or add 1 tablespoon butter if you prefer a richer finish.
- Taste and adjust the seasoning with a pinch of kosher salt and white pepper as needed.
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Ready when: Rice is evenly coated with dressing and smells fragrant
Tip: Use a gentle hand when tossing to avoid breaking the delicate grains.
Top and serve
- Transfer the dressed rice to a serving bowl or divide among individual bowls.
- Top generously with the warm crispy shallots and scatter the sliced scallions over the top, using the light and dark green parts for contrast.
- Serve immediately while the shallots are still warm and crispy.
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Tip: Add the crispy shallots just before serving—if they sit on warm rice, they'll absorb moisture and lose their crunch. This is the most important step for texture.
Good to know
Tips
- Mise en place is your friend—have all ingredients prepped and measured before you turn on the heat. This gives you the freedom to watch the shallots carefully without scrambling for ingredients.
- The most critical moment is frying the shallots. Don't multitask during this 10-minute window. Listen for the sizzle to change pitch and watch for the color to shift from pale to golden to deep amber. Pull them from the oil when they're still slightly lighter than you think they should be—they'll darken as they cool.
- If crispy shallots lose their crunch after a day or two, refresh them in a 325°F (160°C) oven for 2 minutes. They'll regain their snap.
- This dish is a wonderful way to use leftover cooked rice. If starting with day-old rice, simply skip the rice cooking step and you'll have dinner on the table in 20 minutes.
Make ahead
The crispy shallots and rice can be made up to 2 days ahead and stored separately. Reheat the rice gently on the stovetop or in the microwave with a splash of water, and re-crisp the shallots in a 325°F (160°C) oven for 2 minutes just before serving. The sesame-soy dressing can be mixed several hours ahead and refrigerated. For the best texture, assemble the dish right before eating.
Storage & reheating
Room temperature: Best served immediately. If left at room temperature, the shallots will soften within 1-2 hours. Refrigerator: Transfer leftover rice to an airtight container; keeps for up to 3 days. To reheat, add a splash of water and warm in the microwave or on the stovetop over medium heat until heated through, 2-3 minutes. Shallots will have softened; re-crisp them in a 325°F (160°C) oven for 2 minutes if desired. Freezer: Not recommended, as the crispy shallots become soggy upon thawing.
Substitutions
- dark toasted sesame oil → Light/regular sesame oil mixed with neutral oil in a 1:1 ratio, or chili oil for a spicy kick. Dark sesame oil is strong and fragrant; if you find it overpowering, lighten it with neutral oil. Chili oil will add heat and color.
- soy sauce → Tamari (gluten-free soy sauce), coconut aminos (lower sodium, slightly sweeter), or 1 tablespoon fish sauce mixed with 1 tablespoon water. Tamari and coconut aminos are good 1:1 swaps. Fish sauce creates a more Southeast Asian flavor profile.
- jasmine or long-grain white rice, uncooked → Basmati rice, sushi rice, or any long-grain or medium-grain white rice. Jasmine rice is ideal for its fragrance, but any white rice works. Sushi rice will be stickier; reduce water to 1.75 cups if using it.
- medium shallots → 1.5 medium red onions or 1 medium white onion, sliced thin. Shallots are preferred for their natural sweetness, but onions work. Red onions are milder than white. Slice thinner as onions are larger.
