Scallion oil is pure magic — made with just two simple ingredients in minutes. Gently simmering oil with fresh green onions creates a fragrant, savory flavor that instantly elevates rice, noodles, seafood, or grilled meats.
I first made this at the restaurant I worked at, staring at a mountain of leftover green onions and refusing to toss them. So, I turned them into a fragrant, golden oil — perfect for cooking, dressings, sauces, or drizzling over soups, rice, and pasta. One taste, and I’ve been hooked ever since.
For more flavorful sauces and toppings, check out my Thai chili oil, shallot-garlic oil, Nam Prik Pao, Thai chili powder, Mango Curry Dipping Sauce, Thai Basil Pesto, Tamarind Dipping Sauce, and Seafood Sauce — all bursting with Thai and Southeast Asian inspiration.
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Why You’ll Love This Recipe
You’ll love this recipe because it’s naturally vegan, gluten-free, and takes just a few minutes to make — no blender or food processor required. It instantly elevates rice, noodles, and grilled dishes with savory flavor and keeps beautifully for days in an airtight container.
What is Scallion Oil?
Scallion oil (also known as green onion oil) is a fragrant condiment made by gently simmering chopped green onions in neutral oil until lightly golden. I prefer this slow-simmer method over pouring hot oil—it draws out deeper flavor and a subtle sweetness. Once done, I strain the oil to separate it from the crispy scallions. The result? A savory, aromatic oil perfect for drizzling over rice, noodles, grilled fish, or veggies.
Ingredients
- Green onions (scallions). The heart of this recipe. Use fresh scallions — both white and green parts — for the best flavor. Slice thinly for quick, even cooking.
- Neutral oil. Use vegetable oil, canola oil, or peanut oil — something light that won’t overpower the delicate scallion flavor. Avoid olive oil, which can turn bitter when heated.
- Optional: Salt. Just a pinch to bring out the natural sweetness of the scallions.
Scallion vs. Green Onion vs. Spring Onion
In most U.S. grocery stores, scallions and green onions are basically the same thing — long, skinny stalks with white bottoms and bright green tops. They have a mild, fresh flavor that’s perfect for making scallion oil.
Spring onions, though, are a bit older. They’ve got little round bulbs and taste stronger, more like a regular onion. You canuse them, but your oil will turn out a bit sharper and less delicate.
For the best flavor and color, go with fresh green onions (aka scallions) — they’ll give you that light, fragrant, and perfectly green oil every time.
Instructions
- Prepare the green onions: Wash, dry, and trim the roots. Finely chop both the white and green parts and set aside.
- Heat the oil: In a medium pot, heat ¾ to 1 cup of neutral oil (vegetable, canola, or grapeseed) over medium heat until shimmering. To test, drop in a small piece of green onion — if it bubbles immediately, it’s ready.
- Add the green onions: Carefully add all the chopped green onions to the hot oil. The oil will sizzle — stir occasionally to prevent sticking or uneven browning.
- Simmer until lightly golden: Cook for 3–5 minutes, or until the onions turn fragrant and just golden brown. Watch closely — they can burn quickly.
- Strain the oil: Remove from heat and pour the mixture through a fine-mesh strainer into a clean, heatproof bowl or jar.
- Cool and store: Let the oil cool completely before sealing. Store at room temperature and use as needed for cooking, drizzling, or mixing into dressings and sauces.
Tips!
Don’t toss those fried green onion bits! Sprinkle a little salt and use them on salads, soups, or sandwiches. I love adding a generous handful over warm jasmine rice with a spoonful of chili sauce and boiled eggs — the simplest, most satisfying meal.
How to Use Your Scallion Oil
Drizzle over rice, noodles, or grilled meats. Try it on bánh hỏi, vermicelli bowls, dumplings, or even as a finishing oil on Thai fried rice or roasted vegetables. You can also use it as a dipping sauce base by mixing it with soy sauce and a little lime juice.
Helpful Kitchen Tips
- Use neutral oil — vegetable, canola, or peanut oil works best.
- Don’t overheat — hot oil, not smoking oil, keeps the scallions green and vibrant.
Variations
Once you’ve nailed the classic, try these fun twists for different moods and meals:
- Ginger or Garlic. Add minced ginger or garlic for extra aroma and depth.
- Chives or Cilantro. Stir in fresh chives, cilantro, or parsley for an herby lift.
- Lemongrass or Kaffir Lime. Infuse the oil with lemongrass or citrus rind for bright Thai-style notes.
- Pandan Leaves. Add a piece of pandan while heating the oil for a sweet, nutty fragrance unique to Southeast Asia.
- Thai Basil. Toss in chopped basil leaves for a sweet, fragrant finish.
- Coconut Oil. Swap neutral oil for coconut oil for a rich, tropical flavor.
Storage Tips
Store your scallion oil in a clean, airtight jar away from sunlight—no need to chill or freeze. Simply use as needed for cooking, drizzling over rice or noodles, tossing in salads, or making quick dressings and sauces.
Frequently Asked Questions
Yes! It’s light, plant-based, and full of natural antioxidants from green onions.
Not at all — it’s mild and aromatic. Add chili flakes or chili oil for heat if you prefer.
Scallion Oil (2 Ingredients!)
- Total Time: 12
- Yield: 8 tablespoons 1x
- Diet: Gluten Free
Description
Scallion oil is pure magic — made with just two simple ingredients in minutes. Gently simmering oil with fresh green onions creates a fragrant, savory flavor that instantly elevates rice, noodles, seafood, or grilled meats.
Ingredients
- 1 bunch green onion chopped
- 1 ½ cup neutral oil (vegetable, canola, or peanut)
Instructions
- Prepare the green onions: Wash, dry, and trim the roots. Finely chop both the white and green parts and set aside.
- Heat the oil: In a medium pot, heat ¾ to 1 cup of neutral oil (vegetable, canola, or grapeseed) over medium heat until shimmering. To test, drop in a small piece of green onion — if it bubbles immediately, it’s ready.
- Add the green onions: Carefully add all the chopped green onions to the hot oil. The oil will sizzle — stir occasionally to prevent sticking or uneven browning.
- Simmer until lightly golden: Cook for 5-8 minutes, or until the onions turn fragrant and just golden brown. Watch closely — they can burn quickly.
- Strain the oil: Remove from heat and pour the mixture through a fine-mesh strainer into a clean, heatproof bowl or jar.
- Cool and store: Let the oil cool completely before sealing. Store at room temperature and use as needed for cooking, drizzling, or mixing into dressings and sauces.
Notes
- Use neutral oil — vegetable, canola, or peanut oil works best.
- Don’t overheat — hot oil, not smoking oil, keeps the scallions green and vibrant.
- Prep Time: 4
- Cook Time: 8 minutes
- Category: Sauces
- Method: Stove top
- Cuisine: Vietnamese
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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