Gingery Fried Rice with Bok Choy, Mushrooms, and Basil

20 minutes

Brilliant bright dish, a fresh slew of greens and herbs and a high ratio of vegetables. Sharing from New York Times Recipes By Alexa Weibel
Leftover rice works best for this recipe because it will crisp better than fresh rice.
https://cooking.nytimes.com/recipes/1020857-gingery-fried-rice-with-bok-choy-mushrooms-and-basil?te=1&nl=cooking&emc=edit_ck_20200210&campaign_id=58&instance_id=15834&segment_id=21142&user_id=f60b7b8e6d998b3e68567ee2dea46017&regi_id=9383022420200210