Gingery Fried Rice With Bok Choy, Mushrooms and Basil

By Alexa Weibel

Published Feb. 6, 2020

Gingery Fried Rice With Bok Choy, Mushrooms and Basil
Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne
Total Time
20 minutes
Rating
4(1,986)
Comments
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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.

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Ingredients

Yield:4 to 6 servings
  • 4cups cooked, day-old jasmine rice (or 1 cup uncooked jasmine rice; see Tip)
  • 5tablespoons canola or vegetable oil
  • ¾pound mixed fresh mushrooms, such as shiitake and cremini, thinly sliced, or whole shimeji mushrooms
  • Kosher salt and black pepper
  • ¾pound baby bok choy (about 8 small baby bok choy), trimmed, then sliced crosswise ½-inch thick
  • 5scallions, trimmed, greens and whites thinly sliced (about ½ cup)
  • 3garlic cloves, roughly chopped
  • 1jalapeño, thinly sliced (optional)
  • ¾cup frozen peas
  • 2 to 3tablespoons finely chopped fresh ginger (from one 2-inch piece)
  • 2tablespoons soy sauce
  • 2tablespoons sesame oil
  • ⅛teaspoon white pepper (optional)
  • ½cup thinly sliced fresh basil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

648 calories; 18 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 109 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 13 grams protein; 685 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Take the cooked rice out of the refrigerator, and set it aside at room temperature.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 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.

Tip
  • Leftover rice that has dried out in the refrigerator for a day or two works best for this recipe because it will crisp better than fresh rice. If you don’t have time to cook your rice a day in advance, you can cook 1 cup jasmine rice according to package instructions, transfer the cooked rice to a large baking sheet, spread it in an even layer and pop it in the freezer to chill it while you prepare the vegetables, then pull the rice from the freezer to cook it in Step 4.

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Ratings

4 out of 5
1,986 user ratings
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Comments

Peter

I know this says it serves 4-6 but that’s, like, a guideline right? If I eat all of it that’s cool right?

Clark Taylor

I've read the list of ingredients 3 times and cannot find 'tofu' mentioned.

Lorraine Fina Stevenski

I like Basmati for this recipe, less starchy. And here's a flavor booster I use instead of canola oil when I sir fry: To 1/2 cup unsalted softened butter, add zest and juice of one lemon, and 4 cloves of pressed fresh garlic. This compound butter makes the flavors brighten. Measure what you need for the recipe and keep the rest in the refrigerator for your next stir fry.

Carol W.

This came out very oily. Maybe it’s supposed to be 2tsp of sesame oil instead of 2TBS.

Judith

I thought our CSA gave us bok choy, and this looked like a good way to use it. In fact, it was a Napa Cabbage, and I didn't have any sesame oil. Worked just fine; my daughter (not a fan of Chinese) had seconds. We'll do this again with whatever green we've got (maybe even kale?)

q

Very nice and easy. Added some shrimps. Delicious.

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