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Ingredients
- 3 cups cooked white rice, still warm
- 2 tablespoons sesame oil
- 2 tablespoons white sesame seeds
- 3 scallions, thinly sliced (white and light green parts separated from dark green parts)
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon white pepper, or to taste
Before you start
Equipment You'll Need
- Small skillet
- Wooden spoon or rice paddle
- Large mixing bowl
- Small bowl
- Serving bowl or individual bowls
- Sharp knife for slicing scallions
Safety Tips & Important Notes
Follow these for best results and safety.
- Use rice that is still warm for best flavor absorption of the sesame oil
- Toast sesame seeds just before serving to maximize their nutty aroma and flavor
- Do not use toasted (brown) sesame seeds if you prefer a milder flavor; white sesame seeds are more delicate
- Sesame oil is potent—start with 2 tablespoons and adjust to taste, as some varieties are stronger than others
- For extra flavor, add a pinch of garlic powder or minced fresh garlic before serving
Instructions
-
Toast the white sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they become fragrant and lightly golden. Transfer to a small bowl and set aside.
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Place the warm cooked rice in a large mixing bowl and drizzle the sesame oil over it.
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Add the white and light green parts of the sliced scallions to the rice along with the salt and white pepper.
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Using a wooden spoon or rice paddle, gently fold the ingredients together until the sesame oil is evenly distributed throughout the rice and all ingredients are well combined.
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Transfer the rice to a serving bowl or individual bowls and top with the toasted sesame seeds and the reserved dark green scallion slices.
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Serve immediately while the rice is still warm.
Chef's notes
This dish is best served immediately after preparation while the rice is still warm
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently with a splash of water and a drizzle of sesame oil
This recipe works well with both short-grain and medium-grain white rice; jasmine rice adds a subtle floral note
For a nuttier flavor, use toasted sesame oil instead of regular sesame oil, but reduce the amount to 1.5 tablespoons as it is more concentrated
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