Scallion fried rice is not only quick and tasty, but also something I usually make with leftover rice from the night before dinner for a very satisfying lunch. Over the years, I’ve shared many versions of fried rice, and this one continues that tradition of simple, bold flavors done right.
By now, you should know that, given the heavy Chinese influence on our culinary culture in the Caribbean, especially in Jamaica, Guyana, and Trinidad and Tobago, it’s natural to see us making fried rice in many different ways. Like the Pepper Shrimp Fried Rice, the Pineapple Fried Rice, Jerk Chicken Fried Rice, and the Salt Fish Fried Rice I’ve shared over the years, just to name a few, this scallion fried rice fits right into that legacy. If you were to search for fried rice on CaribbeanPot.com, you’d have at least 25 recipes to choose from, all Caribbean-inspired and rooted in traditions passed down to us over the past 200 years by the Chinese indentured laborers who were brought to our shores after slavery was abolished.
This version keeps things simple, allowing the garlic, ginger, and scallions to shine, while making the most of leftover rice for a quick, satisfying meal without sacrificing flavor.
Ingredient Guide
Vegetable oil Used to start the cooking process and evenly distribute heat across the aromatics.
Celery Adds a subtle crunch and freshness that balances the dish.
Scallions The key ingredient in scallion fried rice, delivering a mild onion flavor and aroma.
Garlic Provides depth and a rich savory base.
Ginger Brings a warm, slightly spicy brightness to the dish.
Cooked rice The base of the recipe, best used chilled for a firm, separated texture.
Light soy sauce Adds saltiness and umami while keeping the rice balanced.
Chili crisp Optional, but adds a smoky heat and extra texture.
Toasted sesame oil Finishes the dish with a deep, nutty aroma.
Shopping Made Easy
- All fresh ingredients like scallions, celery, garlic, and ginger are easy to find at most grocery stores.
- Light soy sauce and sesame oil are typically in the international or Asian aisle.
- Chili crisp can be found in Asian markets or specialty food stores.
- Leftover rice works best, but you can cook rice ahead and chill it before using.
Cooking Notes from the Kitchen
- Always chill your rice before using it to avoid soggy fried rice.
- Prep everything in advance since the cooking process moves very quickly.
- Use a wide pan to give the rice enough space to heat evenly.
- Toasted sesame oil will give you a richer finish than regular sesame oil.
- Adjust chili crisp based on your preference for heat.
Quick and Tasty Garlic Ginger Scallion Fried Rice
Ingredients
- 1 1/2 tablespoon vegetable oil
- 1 stalk celery sliced
- 3 scallions chopped
- 3 cloves garlic rough chopped
- 3/4 tablespoon ginger grated
- 3 cups cooked rice chilled
- 1 1/2 tablespoon light soy sauce
- 1 tablespoon chili crisp optional
- 1 tablespoon toasted sesame oil
Instructions
- Prep all of the ingredients in advance as this is a very quick recipe to put together. I’d recommend chilling the rice to give you that grainy or shelly texture and not have soggy fried rice.
- Heat the oil in a wide pan on medium-high heat and add the celery as this takes the longest to cook.
- 90 seconds later add the scallions, garlic, and ginger, and stir-fry for about 40 seconds. As the scallion, garlic, and ginger hit the hot oil, they chunkay, igniting a sharp, frantic hiss that immediately fills the kitchen with an aroma so bold it’ll have the neighbors knocking on your door.
- Add the rice, followed by the soy sauce, chili crisp if using, and sesame oil.
- Mix well, heat the rice through for about 2 to 3 minutes and combine all of the flavours.
- Taste and adjust the salt (add if necessary). We didn't add any as the rice was cooked in salted water and the soy sauce will have a level of added sodium, along with the chili crisp.
