Best 4 Gingery Fried Rice With Bok Choy Mushrooms And Basil Recipes

**Embark on a culinary journey with our tantalizing Ginger Fried Rice featuring a medley of fresh Bok-choy, umami-rich mushrooms, and aromatic basil.** This vibrant dish is a symphony of flavors and textures, sure to delight your taste buds with every bite. Our collection of recipes offers a delightful array of Ginger Fried Rice variations, each with its own unique twist. From the classic Cantonese-style brimming with wok-hei (breath of the wok) to a vegetarian version packed with colorful vegetables, we've got you covered. Whether you're a seasoned home cook or just starting out, our easy-to-follow instructions and step-by-step guides will help you create this delectable dish in the comfort of your own kitchen. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will leave you craving for more.

Here are our top 4 tried and tested recipes!

GINGER FRIED RICE

Ginger Fried Rice image

A simple fried rice recipe full of the delicate flavor of ginger, the perfect accompaniment to any Asian meal.

Provided by SunnyDaysNora

Categories Main Dish Recipes Rice Fried Rice Recipes

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

½ cup olive oil, divided
1 cup sliced green onions
1 cup shredded carrots
4 eggs, lightly beaten
¼ cup ginger paste
2 tablespoons minced garlic
½ teaspoon salt
4 cups day-old cooked white rice
¼ cup soy sauce
1 tablespoon oyster sauce
2 teaspoons Sriracha sauce
½ teaspoon sesame oil

Steps:

Heat 1/4 cup olive oil in large skillet over medium heat. Add green onions, shredded carrots, eggs, ginger paste, minced garlic, and salt. Stir gently until eggs are cooked through, 4 to 5 minutes. Transfer to a bowl.
Pour remaining 1/4 cup into the same skillet and add rice. Fry for 2 minutes. Add soy sauce, oyster sauce, Sriracha sauce, and sesame oil; stir to combine. Add egg mixture back into the skillet and stir gently to combine. Cook for 2 minutes more.

Nutrition Facts : Calories 302.4 calories, Carbohydrate 31.9 g, Cholesterol 81.8 mg, Fat 16.8 g, Fiber 2.2 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 713 mg, Sugar 1.3 g

STIR-FRIED BOK CHOY WITH GINGER AND GARLIC

Stir-Fried Bok Choy with Ginger and Garlic image

For a quick-fix side, whip up Robin Miller's recipe for Stir-Fried Bok Choy with Ginger and Garlic from Food Network in just five minutes.

Provided by Robin Miller : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper

Steps:

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

GINGER FRIED RICE

Ginger Fried Rice image

For variety and color, I like to combine at least two types of vegetables in this fried rice recipe. It's a flexible dish, limited only by what's in the fridge and your imagination. -Becky Matheny, Strasburg, Virginia

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 teaspoons canola oil, divided
1 egg, lightly beaten
1/4 cup chopped sweet red pepper
1 tablespoon chopped green onion
1 garlic clove, minced
1 cup cold cooked instant rice
1/4 cup cubed cooked chicken
1 to 2 tablespoons soy sauce
1/2 teaspoon ground ginger
1 tablespoon shredded carrot

Steps:

In a large skillet, heat 1 teaspoon oil over medium-high heat. Pour egg into skillet. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to plate. Set aside., In the same skillet, saute pepper and onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the rice, chicken, soy sauce and ginger. Chop egg into small pieces; stir into skillet and heat through. Garnish with carrot.

Nutrition Facts : Calories 223 calories, Fat 9g fat (2g saturated fat), Cholesterol 121mg cholesterol, Sodium 517mg sodium, Carbohydrate 23g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

GINGER FRIED RICE

Ginger Fried Rice image

This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten. Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well). It's jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient. Perhaps unsurprisingly - this is a chef's recipe, after all - separate cooking processes are called for: ginger and garlic are crisped, leeks softened, rice and eggs fried. But no step takes more than a few minutes, and the results are absolutely worth the effort.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, weeknight, one pot, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce

Steps:

In a large skillet, heat 1/4 cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
Reduce heat under skillet to medium-low and add 2 tablespoons peanut oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
In a nonstick skillet, fry eggs in remaining peanut oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Use day-old rice. This will help the rice to fry up nice and fluffy, and it will also prevent it from clumping together.
Don't overcrowd the pan. If you overcrowd the pan, the rice will not cook evenly and it will be more likely to clump together.
Use a well-seasoned wok or skillet. This will help to prevent the rice from sticking to the pan.
Stir-fry the rice constantly. This will help to ensure that the rice cooks evenly and that it does not burn.
Add the vegetables and other ingredients in stages. This will help to prevent the vegetables from becoming overcooked.
Season the rice to taste. Add soy sauce, fish sauce, or other seasonings to taste.
Serve the rice immediately. Fried rice is best served hot and fresh.

Conclusion:

This gingery fried rice with bok choy, mushrooms, and basil is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. The rice is fluffy and flavorful, and the vegetables are crisp and tender. The ginger and basil add a bright and refreshing flavor to the dish. This recipe is sure to become a favorite in your household.