We received some bok choy from the farm this week. In the past I have usually cooked it with some chicken so I went looking for another recipe to try. I came across this recipe for fried rice with bok choy and mushrooms in the New York Times and it seemed like a good one so I made it for Paula and myself. It was quite good and not that hard to make…
Ingredients: (for two people)
- 2 cups of cooked, day-old jasmine rice
- 3 tablespoons of canola or vegetable oil
- 1/2 pound of mixed fresh mushrooms, such as shiitake and cremini, thinly sliced
- Kosher salt and black pepper
- 1/2 pound of bok choy, trimmed, then sliced crosswise 1/2-inch thick
- 3 scallions, trimmed, greens and whites thinly sliced (about 1/4 cup)
- 2 garlic cloves, roughly chopped
- 1/2 jalapeño, thinly sliced (optional)
- 1/2 cup of frozen peas
- 2 tablespoons of finely chopped fresh ginger
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1/8 teaspoon of white pepper (optional)
Take the cooked rice out of the refrigerator, and set it aside at room temperature.
In a large wok or nonstick skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, about 5 minutes. Transfer to a large bowl.
Wipe out the skillet, if needed, then add 1 tablespoon of canola oil and heat over medium-high heat. 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, about 2 minutes. Transfer to the bowl with the mushrooms.
Add the remaining 1 tablespoon of canola oil to the skillet and heat over medium-high heat. Add the rice and cook, stirring occasionally, until toasted and toothsome, about 4 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, about 1-2 minutes.
Stir in the mushroom and bok choy mixture and the basil until basil is wilted, about 1-2 minutes. Season to taste with salt and pepper then divide among bowls. Serve hot.
cookingandmyfamily 