Go Back
–+ servings
Gingery Fried Rice With Bok Choy

Gingery Fried Rice With Bok Choy for a Flavor Boost

A quick and vibrant dish of Gingery Fried Rice With Bok Choy, perfect for busy weeknights and customizable with various proteins and vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 4 cups Cooked Jasmine Rice Day-old rice works best
  • 2 tablespoons Canola Oil Ideal for frying
For the Vegetables
  • 2 cups Mixed Fresh Mushrooms e.g., shiitake, cremini
  • 2 cups Baby Bok Choy Substitute with spinach or Swiss chard
  • 1 cup Scallions Chopped
  • 3 cloves Garlic Freshly minced
  • 1 optional Jalapeño Add for kick
  • 1 cup Frozen Peas Can substitute with edamame or corn
  • 1 tablespoon Fresh Ginger Grated
For Seasoning
  • 3 tablespoons Soy Sauce Low-sodium options are healthier
  • 1 tablespoon Sesame Oil Substitute olive oil if unavailable
  • to taste Kosher Salt Adjust to taste
  • to taste Black Pepper Adjust to taste
  • 1 optional White Pepper Adds a subtle kick
Finishing Touch
  • 1/4 cup Fresh Basil Chopped

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions
  1. Take your day-old cooked Jasmine rice out of the fridge and let it reach room temperature.
  2. Heat 2 tablespoons of canola oil over medium-high heat. Add the mushrooms and sauté for 5-6 minutes.
  3. Wipe the skillet clean, add 1 tablespoon of canola oil, and stir-fry bok choy, scallions, garlic, and jalapeño for 2-3 minutes.
  4. Add the remaining oil and toast the rice for 4-5 minutes until slightly golden.
  5. Mix in the peas, ginger, soy sauce, sesame oil, and white pepper, stirring until everything is well combined.
  6. Fold in the sautéed mushrooms and chopped basil, adjusting seasoning as needed before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 55gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 700mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 15mgCalcium: 30mgIron: 2mg

Notes

Best enjoyed fresh, but can be stored in the fridge for up to 3 days or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!