2 Tblsp oil (vegetable, sesame, or safflower)
1 cup thinly sliced scallions
1-1/2 Tblsp coarsely chopped scallions
1 cup chopped celery
1/2 cup chopped red bell pepper
1 to 1-1/4 tsp coarsely ground dried lavender flowers
1-1/4 tsp minced ginger
1 to 1-1/2 cup diced ham
2-1/2 cup cooked long-grain white rice
1/2 cup raisins
2-1/2 to 3 Tblsp soy sauce, or more as needed
1/4 to 1/2 tsp black pepper
1-1/2 Tblsp peanuts or cashews
Heat the oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, stir in the cup of sliced scallions, the celery, bell pepper, lavender, ginger and ham; cook, stirring frequently,
Thoroughly stir in the rice, raisins, 2 1/2 tablespoons of the soy sauce and the black pepper (to taste). Continue cooking, stirring, for 3 to 4 minutes, until the vegetables are crisp-tender and the rice is heated through. Taste, and add more soy sauce, as needed.
Transfer to a serving bowl or divide among individual plates. Garnish with the chopped scallions and peanuts or cashews, if using. Serve right away.