Scorched Skillet Rice with Raw Spring Vegetables

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A Korean-American inspired dish featuring nutty scorched rice cooked in a skillet, topped with fresh, crisp spring vegetables and a light soy dressing. This Korean-inspired rice and grain recipe (vegetarian), ready in about 25 minutes, pairs cooked short-grain rice, vegetable oil, cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups cooked short-grain rice
• 2 tbsp vegetable oil
• 1 medium, sliced into thin half-moons cucumber
• 4 small, thinly sliced radishes
• 3 stalks, sliced green onions
• 1/2 cup, shelled fresh peas
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds
• to taste salt
• 1/4 tsp (optional) gochugaru (Korean red pepper flakes)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 3 cups cooked short-grain rice in an even layer and press down gently with a spatula. Cook undisturbed for 5-7 minutes until the bottom is golden brown and crispy.
2. Step 2: Meanwhile, in a bowl, combine 1 medium sliced cucumber, 4 thinly sliced radishes, 3 sliced green onions, and 1/2 cup fresh shelled peas.
3. Step 3: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl. Pour over the vegetable mixture and toss to coat evenly.
4. Step 4: Once the rice bottom is nicely scorched, remove skillet from heat and carefully invert the rice onto a large serving platter so the crispy side is on top.
5. Step 5: Scatter the dressed raw spring vegetables over the crispy rice. Sprinkle 1 tbsp toasted sesame seeds and salt to taste. Optionally, dust with 1/4 tsp gochugaru for a mild heat kick.
6. Step 6: Serve immediately, enjoying the contrast of warm nutty rice and crisp fresh vegetables.