GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL
An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton's fried rice technique, and you'll have the tools to repurpose leftovers and surplus vegetables. But if it's a bright, fresh slew of greens and herbs you're after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.
Provided by Alexa Weibel
Categories dinner, weekday, grains and rice, vegetables, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Take the cooked rice out of the refrigerator, and set it aside at room temperature.
- In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
- Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
- Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
- Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.
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Jason Nghiilwamo
n-jason@yahoo.comThis was a delicious and easy-to-make recipe. I will definitely be making it again!
Muddasir Janjan
mjanjan@yahoo.comI would definitely recommend this recipe to others. It's easy to make and the flavors are amazing.
Abdul Moeez
m@gmail.comThis recipe is a keeper! I love the combination of ginger and basil and the rice is always cooked perfectly.
Niamatkhan Khaksar
k49@gmail.comI've made this recipe several times now and it always turns out perfect. It's a great way to use up leftover rice and vegetables.
ramitonciv
ramitonciv29@hotmail.comTwo thumbs up!
Janna Waleed
janna_waleed75@gmail.comThis is my new go-to fried rice recipe. It's so easy to make and the flavors are incredible.
Suya Suya
suyasuya20@gmail.comI made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavors and the rice was cooked perfectly.
Leone Kainasau
kainasau.l@yahoo.comThis was a great weeknight meal. It was quick and easy to make and the whole family loved it.
Ayinde Ashake
ayindea20@gmail.comI wasn't sure about the combination of ginger and basil, but I was pleasantly surprised. The flavors worked really well together and the rice was delicious.
unisha Lamichhane
l-unisha12@yahoo.comThe flavors in this dish were amazing! The ginger and basil really complemented each other and the rice was cooked to perfection. I will definitely be making this again.
Perfecto Family
p@gmail.com5 stars!
Sybrina Jones
j64@aol.comThis recipe was easy to follow and the end result was delicious. I especially liked the crispy bits of ginger in the rice.
Tumwebaze Christopher
ctumwebaze49@hotmail.comI followed the recipe exactly and it turned out great! The rice was fluffy and the vegetables were cooked perfectly. I would definitely recommend this recipe to others.
Brad “JesterLoki” Wantz
wantzb@aol.comYum!
Kaku Gaming
gaming-k@gmail.comI'm not usually a fan of fried rice, but this recipe changed my mind. The ginger and bok choy added so much flavor and the mushrooms gave it a nice texture. I'll definitely be making this again!
Angela Baldino
baldinoa@aol.comThis gingery fried rice was a hit with my family! The flavors were incredible and the rice was cooked perfectly. I especially loved the addition of basil, which gave the dish a unique and refreshing taste.