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. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring, until fragrant, about 30 seconds. Stir in rice, half the sesame seeds, 1½ cups water, and a pinch of salt; bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until tender, 15-18 minutes (you’ll finish the rice in Step 3).