Scallion ginger rice

Rinse the jasmine rice to remove impurities and excess starch and drain it thoroughly.

Put one and a half cups of rice and two cups of water in a pot over high heat and bring to a simmer, watching it so it does not overflow.

Lid the pot and cook over low heat for another 18 minutes.

Discard the scallion roots and dice the scallions into half inch long pieces.

Add the scallions to a food processor with the ginger slices, garlic and oil and blend as fine as possible, scraping down with a spatula.

Transfer the blended aromatics to the wok and stir over medium heat a few minutes to activate the fragrance.

Season with the salt and black pepper and turn off the heat.

Fluff the cooked rice and mix it with the scallion sauce until no white rice is visible.