2 tablespoons vegetable oil
1 pound whole scallions, chopped
1/2 onion, chopped
1/2 cup chopped celery
1/2 cup chopped celery
salt and pepper to taste
1/2 cup vinegar
3 tablespoons distilled white vinegar
Heat oil in a large skillet over medium heat. Cook scallions in oil until they begin to brown on all sides, about 5 minutes. Remove from skillet and drain. Stir in onion and celery. Stir in salt and pepper.
Saute celery and onion for about 10 minutes, stirring constantly. Pour vinegar over celery and onion. Mix in vinegar and white vinegar. Remove from heat and stir into skillet.
Saute for 5 minutes, stirring constantly until the rice is tender.