Ingredients
4 cups cooked (1 cup uncooked) jasmine rice, 5 tbsp canola or vegetable oil, fresh mushrooms (however much your heart desires), salt and black pepper, 3/4 lb baby bok choy (~8 baby bok choy), 5 scallions (~1/2 cup), 3 garlic cloves, 3/4 cup frozen peas, 2/3 tbsp chopped ginger (2 inch piece), 2 tbsp soy sauce, 2 tbsp sesame oil, 1/2 cup sliced basil
Tip: Cook the rice the day before and store in the fridge. The rice will crisp better this way, compared to fresh rice.
Instructions
Prepare baby bok choy by slicing crosswise, 1/2 inch thick. To prepare the mushrooms, you can peel into strips or cook whole.
In a wok or non-stick skillet, heat 2 tbsp canola oil over medium high. Add mushrooms and season with salt and pepper. Cook until mushrooms have turned to a golden brown and are tender. Once brown, remove mushrooms into a large bowl.
Add 1 tbsp canola oil to wok, heat over medium-high and add bok choy, scallions and garlic. Season and stir fry for 2-3 minutes. Once finished, add to the bowl containing the mushrooms.
Add 2 tbsp canola oil to wok and heat over medium-high. Add the rice to the wok and cook for 4-5 minutes. Then, add frozen peas, ginger, soy sauce, sesame oil and stir until all rice is coated in the soy sauce mixture.
Finally, add the bowl of mushrooms and veggies to the wok and stir in. Add basil and cook until it begins to wilt. Add salt and pepper to achieve desired level of seasoning. Serve hot!
This recipe was derived from the New York Times Cooking website.