Crispy Scallion Ginger Rice

Serves: 4 | Total Time: 35 minutes

Let’s Talk About This Rice 🥢

This crispy scallion ginger rice is my go-to when I want something fast, flavorful, and just a little bit fancy without really trying. It’s got a golden crispy bottom (thanks to a hot pan and cold rice), pops of fresh ginger, and that mellow onion-y goodness from scallions. It’s simple, it’s satisfying, and it tastes like you ordered from your favorite takeout spot—only better.

this recipe!

Why I Love This Recipe ❤️

I first made this on a Sunday night with leftover rice and way too many scallions in the fridge. It was supposed to be a quick side dish—but we ended up eating the whole pan for dinner. Since then, it’s been a weekly regular.

• It’s super quick and easy
• Great way to use leftover rice
• Full of bold, fresh flavor
• You get that crunchy rice layer
• It works with just about any protein you want to add on top

What You’ll Need

• 3 cups cooked rice (cold, preferably day-old)
• 4 scallions, finely chopped
• 1½ tablespoons fresh ginger, peeled and julienned
• 2 tablespoons neutral oil (like avocado or canola)
• 1 teaspoon sesame oil
• 1 tablespoon soy sauce
• ½ teaspoon salt (or to taste)
• Optional: chili crisp or red pepper flakes for heat

Tools You’ll Need 🛠

• Nonstick or cast iron skillet
• Wooden spoon or spatula
• Knife
• Cutting board
• Measuring spoons

Pro Tips from My Kitchen

1. Use cold, day-old rice – Fresh rice is too soft and sticky. Cold rice gives you that crispy texture.
2. Don’t stir too soon – Let the bottom crisp up before flipping or stirring. Patience = crispy gold.
3. Use a wide pan – More surface area means more crispy bits.
4. Low and slow for the crisp – Medium heat gets the job done without burning the rice.
5. Finish with sesame oil – Adds that final layer of flavor. Don’t skip it!

Substitutions and Variations

• Use brown rice for more fiber
• Swap ginger for garlic if you prefer
• Add chopped mushrooms or shredded carrots for extra veg
• Top with a fried egg or leftover rotisserie chicken

Make-Ahead Tips

You can prep the scallions and ginger in advance and store them in an airtight container in the fridge for up to 2 days.

Step-by-Step Instructions

Step 1: Heat the Oil

Heat your neutral oil in a nonstick or cast iron skillet over medium heat.

Step 2: Add Ginger & Scallions

Step 3: Add the Rice

Add the cold rice to the pan. Break it up with a wooden spoon. Press it down gently into an even layer.

Step 4: Season

Drizzle in soy sauce, salt, and sesame oil. Stir to combine evenly.

Step 5: Let It Crisp

Press the rice down again and let it cook without stirring for 6–8 minutes, or until the bottom is golden and crispy.

Step 6: Serve

Carefully flip or scoop out the crispy rice. Garnish with more scallions and optional chili crisp.

Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet to bring back the crisp!

Macros (Per Serving)

• Calories: 290
• Protein: 5g
• Carbs: 43g
• Fat: 10g
• Fiber: 1g
• Sugar: 1g

Why This Recipe Works (Quick Science)

• Cold Rice = Less Moisture: Cold, dry rice crisps better because there’s less surface moisture to steam the grains.
• Starch = Crunch: As the rice cooks undisturbed, starches form a crust—like a rice pancake.
• Oil = Heat Transfer: Oil helps transfer heat evenly, giving you that even, golden crisp on the bottom.

Meal Plan Ideas 🥢

• Serve as a base for teriyaki chicken
• Add tofu and broccoli for a vegetarian bowl
• Top with a fried egg and avocado for brunch
• Use it to soak up the sauce from a stir-fry

Common Mistakes

• Using hot rice – It turns out mushy instead of crispy.
• Overcrowding the pan – Less crisp, more steam.
• Stirring too much – You want to leave it alone so it can brown.
• Too much oil – Makes it greasy instead of crisp.

What to Serve With

• Stir-fried veggies
• Grilled shrimp or chicken
• Miso soup
• Cucumber salad
• Kimchi

FAQ

Can I use fresh rice?
You can, but let it cool completely first and spread it out so it dries a bit. Cold rice is best.

What oil is best?
Use a neutral oil like canola, vegetable, or avocado. Sesame oil is just for flavor—don’t cook with it!

Is this dish spicy?
Not unless you add chili crisp or red pepper flakes. It’s easy to keep mild.

Your Turn!

Go ahead and make this crispy scallion ginger rice! It’s simple, fast, and a total flavor bomb. Once you try it, drop a comment below and let me know how it turned out—or ask any questions if you get stuck. Happy cooking! 🍚