Ingredients:

  • 2 cups (370g) Long-grain Jasmine rice, cooked and chilled overnight
  • 1/2 cup (120ml) Full-fat canned coconut milk
  • 1 tbsp (15ml) Toasted sesame oil
  • 1 tsp (6g) Kosher salt
  • 3 tbsp (45ml) Neutral oil (Grapeseed or Canola)
  • 4 large scallions, whites and greens separated and thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp (15g) Fresh ginger, finely grated
  • 1 tbsp (15ml) Light soy sauce
  • 1 tbsp (15ml) Neutral oil or a readily available spicy oil as a substitute for Calabrian chile oil
  • 1/4 cup fresh cilantro leaves
  • 1 tsp toasted sesame seeds

Instructions:

  1. In a large mixing bowl, break up the chilled rice with your hands to remove large clumps. Fold in the coconut milk, sesame oil, and kosher salt until the rice is evenly moistened.
  2. Heat the neutral oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
  3. Add the scallion whites, minced garlic, and grated ginger to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
  4. Add the rice mixture to the skillet. Use a sturdy metal spatula to press the rice down firmly into an even, compact layer across the bottom of the pan.
  5. Cook undisturbed for 8-10 minutes. Do not stir; this allows the 'shattering' crust to form through the Maillard reaction.
  6. Drizzle the soy sauce and a neutral oil or a readily available spicy oil over the top. Flip the rice in large sections and cook for an additional 2 minutes to incorporate flavors.
  7. Garnish with scallion greens, fresh cilantro, and toasted sesame seeds before serving directly from the skillet.