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Time for another edition of Blogging Marathon. Today we start the 20th edition of Blogging Marathon and my theme for this week is "Cooking with Onions". Onions happen to be the most used veggie in my kitchen, not unusual for Indian cooking. But I don't usually make dishes ONLY with onions, they are generally part of the dish but not the entire dish itself (if that makes any sense). Well for the next 3 days, I'm going to post dishes that have Onions/ Scallions/ Shallots as the main component of the dish. For the first day of the marathon, I...


23 serving

Total time

40 minutes




  • 1 cup jasmine rice ((or use any other long grained rice))
  • 10 scallions ((Green Onions) - white and green parts finely chopped and separated)
  • 2 ginger (" - piece, finely minced)
  • 2 cloves garlic (, finely minced)
  • 1 tbsp soy sauce
  • 3 tbsps cilantro (- finely chopped)
  • to taste Salt Pepper (and)


  1. Heat 1tbsp peanut oil in a saute pan, add ginger and garlic and cook for 30 seconds or until they start smelling fragrant.
  2. Add all of the chopped white part of the scallions and saute until cooked through, about 2-3 minutes. Add half of the green parts and cook for another minute.
  3. Next add the rice and toast for 2-3 minutes. Add 2 cups of water and bring the mixture to a boil on medium-high flame. Lower the heat to low, cover and cook until all the water is absorbed and the rice is cooked through, about 15 minutes (cooking time and water:rice proportion will differ if using different type of rice).
  4. Turn off the heat and let sit for at least 10 minutes. Stir in the remaining green onions and the chopped cilantro and serve.
  5. View the recipe instructions at Cook's Hideout

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