1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens.
In a small pot, heat a drizzle of oil over high heat. Add scallion whites; cook, stirring, until fragrant and softened, 1-2 minutes.
Stir in rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 6.