Toasted Jasmine Rice with Grilled Scallions

1. 1

   Preheat a grill to high heat.

2. 2

   In a large saucepan over medium-high heat, add the peanut oil.

3. 3

   Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute.

4. 4

   Pour in the chicken stock and bring the rice to a boil.

5. 5

   Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes.

6. 6

   Turn off the heat and let the rice sit, covered, for 10 minutes.

7. 7

   Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste.

8. 8

   Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side.

9. 9

   Remove them from the grill to a cutting board and roughly chop.

10. 10

    Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.