- 3 tablespoons peanut oil
- 2 cups jasmine rice, rinsed
- 3 cups chicken stock
- 2 bunches scallions
- 3 tablespoons olive oil
- Salt and freshly cracked black pepper
- 1 cup bean sprouts
- 3 tablespoons chopped cilantro leaves
- 2 red jalapenos, seeded and diced
Preheat a grill to high heat.
In a large saucepan over medium-high heat, add the peanut oil. Add the rice and toast it in the oil until it releases a nutty fragrance, about 1 minute. Pour in the chicken stock and bring the rice to a boil. Reduce the heat to low, cover the pan, and let the rice simmer until the liquid has been completely absorbed, about 18 to 20 minutes. Turn off the heat and let the rice sit, covered, for 10 minutes.
Toss the scallions in a large bowl with the olive oil and season with salt and pepper, to taste. Arrange them on the grill and grill until they develop a nice char, about 1 to 2 minutes on each side. Remove them from the grill to a cutting board and roughly chop. Fold the scallions, bean sprouts, cilantro and jalapenos into rice and transfer to a serving bowl. Serve immediately.