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Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1 minute. Stir in rice and 1¼ cups water (2¼ cups for 4 servings); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.