2 dried chiles de árbol
2 tbsp. Asian sesame oil
7 scallions, thinly sliced on the diagonal
2 tbsp. pine nuts
2 cups of cooked and cooled
Short-Grain Brown Rice
3 tsp. light soy sauce
1. Using kitchen shears, cut chiles into thin rings and set aside.
2. Heat sesame oil in a 10" nonstick skillet over high heat. Add scallions, and pine nuts and cook, stirring frequently, until the scallions wilt slightly and the pine nuts take on a light golden color, about 2 minutes.
3. Add rice and soy sauce. Cook, stirring to break up the clumps, until the rice is hot and all the ingredients have mingled together, about 3 minutes. Garnish with the chiles.