Gingery Fried Rice with Bok Choy, Mushrooms, and Basil
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
Servings4-6 servings
Cook Time20 minutes
Ingredients
Instructions
  1. Take the cooked rice out of the refrigerator, and set it aside at room temperature.
  2. In a large wok or nonstick skillet, heat 2 tbsp. canola oil over medium-high heat. 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.
  3. Wipe out the skillet, if needed, then add 1 tbsp canola oil and heat over medium-high. Add the bok choy, scallions, garlic, and jalapeno, 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.
  4. Add the remaining 2 tbsp 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.
  5. 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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