Bok Choy Fried Rice
This bok choy fried rice is a quick, takeout-style recipe made with day-old jasmine rice, eggs, mushrooms, and crisp-tender bok choy. It comes together fast and delivers the kind of flavor and texture you'd expect from your favorite takeout, but it's made right at home! Best of all, it cooks in one pan.
Ingredients
- 4 tablespoons + 4 teaspoons neutral oil divided (2 tablespoons + 2 tablespoons + 4 teaspoons) (Note 1)
- 8 ounces cremini or shiitake mushrooms cleaned, stems removed, and sliced
- 1 teaspoon kosher salt divided (½ teaspoon + ½ teaspoon)
- 3 baby bok choy sliced or roughly chopped (Note 2)
- ¼ cup yellow onion peeled and diced
- 4 scallions sliced, separate the white and green parts
- 4 large eggs whisked, with a pinch of salt
- 2 teaspoons fresh ginger peeled and grated
- 4 cups day-old cooked jasmine rice (Note 3)
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons pure sesame oil
- 1 tablespoon toasted sesame seeds (Note 4)
Instructions
- Heat 2 tablespoons of the oil in a large pan over medium-low to medium heat.
- Add the mushrooms and cook, stirring occasionally, until they turn golden brown and any liquid from them evaporates. Salt them with ½ teaspoon salt near the end of their cooking time. Transfer the mushrooms to a plate.
- Heat another 2 tablespoons of oil and add the bok choy, yellow onion, and white part of the scallions. Season with the remaining ½ teaspoon salt, and cook for a few minutes until everything softens.
- Move the bok choy, onions, and scallions to one side of the pan and add the whisked eggs to the other. Scramble the eggs on low heat, stirring often, until just barely cooked, then transfer everything to the plate with the mushrooms.
- Use a paper towel to carefully wipe away any residual egg in the pan. Heat the last 4 teaspoons of oil, then add the ginger and cook for 30 seconds, stirring constantly. Raise the heat, then quickly stir the rice into the ginger.
- Lower the heat, and pour the soy sauce and sesame oil over the rice. Stir everything together quickly to evenly coat it.
- Stir back in the cooked mushrooms, bok choy, onions, scallions, and eggs.
- Cook the rice for about 1 minute more, stirring everything and ensuring the eggs are fully cooked. Top with the remaining green scallions and toasted sesame seeds before serving. Enjoy!
Notes
Note 1: Vegetable or canola oil is a good neutral oil to use.
Note 2: If you only want to use the leafy parts and omit the thicker white parts, use an extra 1-2 baby bok choy.
Note 3: For jasmine rice, 1 ¼ cups of dry rice yield 4 cups of cooked rice. Also, boil the rice as you would pasta, then drain it when it's done. This helps it stay firmer than if you let it sit in a pot and absorb the water slowly. Add ¼ to ½ teaspoon of salt to the water.
Note 4: If you have only raw sesame seeds, you can toast them yourself. Add them directly to a heated pan (no oil needed), and toast until golden brown and fragrant, stirring often, for 3-5 minutes.
General Notes:
- If your leftover rice is clumpy from sitting in the cold fridge, fluff it up with a fork first.
Nutrition
Serving: 1serving | Calories: 978kcal | Carbohydrates: 155g | Protein: 22g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 1002mg | Potassium: 617mg | Fiber: 4g | Sugar: 3g | Vitamin A: 4129IU | Vitamin C: 41mg | Calcium: 213mg | Iron: 4mg
Tried this recipe?Let me know how it was!