1
Wash and dry 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, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.