20 minutes
A delicious and aromatic fried rice dish featuring a blend of bok choy, mushrooms, basil, and a hint of ginger.
Cooked Jasmine Rice, day-old, room temperature
cups
Canola Oil, divided
tablespoons
Mixed Mushrooms, cleaned and sliced
0 lb
to taste
to taste
Baby Bok Choy, trimmed and cut into bite-sized pieces
0 lb
Scallions, thinly sliced
each
Garlic Clove, minced
each
Jalapeño, finely chopped
each
Frozen Peas, thawed
cups
Fresh Ginger, peeled and minced
tablespoons
tablespoons
tablespoons
White Pepper, optional
pinches
Fresh Basil Leaves, torn
cups
1. Sauté Mushrooms
Heat 2 tablespoons of oil in a large wok or skillet over medium-high heat until shimmering. Add your mushrooms, a pinch of salt, and a few grinds of black pepper, sautéing until the mushrooms are well-browned and tender, about 5-6 minutes. Once done, transfer the mushrooms to a separate dish.
2. Cook Bok Choy and Aromatics
In the same pan, add another tablespoon of oil and toss in the baby bok choy, scallions, garlic, and jalapeño if using. Season with salt and pepper to taste, and stir-fry until the bok choy is vibrant green and slightly softened, which should take about 2-3 minutes. Scoop this mixture into the dish with the mushrooms.
3. Fry Rice
Heat the remaining 2 tablespoons of oil in the wok or skillet. Add the rice, spreading it out evenly. Fry without stirring initially to allow the rice to toast and develop a lightly crisp texture and a nutty aroma, about 4-5 minutes. Then, stir to ensure even browning.
4. Add Peas and Seasonings
Stir in the peas, ginger, soy sauce, sesame oil, and white pepper if you're using it. Cook for another 1-2 minutes, letting the flavors meld and the peas warm through.
5. Combine and Serve
Finally, return the mushroom and bok choy mixture to the pan. Add the torn basil leaves, gently folding everything together just until the basil is wilted and the components are well combined.
Use cold, day-old rice to prevent your fried rice from becoming clumpy. Spread cooked rice on a tray to cool, then refrigerate for several hours or overnight to firm up the grains.
Preheat your wok or large nonstick skillet to a high temperature to achieve the smoky 'wok hei' flavor. Work quickly and stir constantly to prevent burning.
Use both fresh grated ginger and ginger juice for a zesty flavor. Sauté the ginger until fragrant to release its essential oils.
Use Thai basil if possible for its unique flavor and add it towards the end of cooking. A squeeze of lime can uplift the dish's overall flavor.
Adjust the soy sauce mix to your taste, adding fish sauce or oyster sauce for umami, or rice vinegar for brightness. A hint of chili oil can add heat.
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