Crispy Scallion Coconut Rice
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
adapted from food52
  • 2 1/2 tbsp vegetable oil
  • 4-6 stalks scallions (about 1 cup), chopped
  • 1 tsp ginger, finely chopped
  • 2 cloves garlic, chopped
  • 1 Serrano chili, finely chopped (seeds removed for less heat, if desired)
  • 1 1/4 cup medium grain rice (Calrose)
  • 1 1/2 tsp fish sauce
  • 1 1/4 cup chicken stock
  • 3/4 cup coconut milk (shake the can well)
  • 1 stalk lemongrass, tender white part only, bruised with the back of a knife
  • 1 head baby bok choy, sliced crosswise
  1. In a saucepan, heat 1/2 tbsp of oil over medium heat. Saute 1/4 cup of the scallions, ginger, garlic and chilis until fragrant, about 1 minute. Add in the rice and fish sauce and stir to coat the grains of rice.
  2. Add in chicken broth, coconut milk and bruised lemongrass stalk. Cover and turn the heat up to medium-high. Once the liquid begins to boil, reduce the heat and simmer for 20 minutes.
  3. While the rice is cooking, heat 2 tbsp oil in a large pan. Fry 1/2 cup of the scallions until crispy and slightly browned on the edges, about 5 minutes. Remove from the pan and drain on paper towels. In the same pan, fry the bok choy until crisp-tender, about 5 minutes. Set aside. Use this same pan, and the scallion infused oil, to cook the salt & pepper shrimp recipe below.
  4. Once the rice is cooked through, fluff with a fork and stir in sauteed bok choy, remaining 1/4 cup of fresh scallions and most of the crispy scallions, reserving a few for garnish.
Recipe by FMITK: From My Impossibly Tiny Kitchen at