One-Pot Wonders

Fried Rice with Ginger, Bok Choy, and Peas

May 12, 2015
3.3 Stars
Photo by James Ransom
Author Notes

A quick, easy, and endlessly versatile weeknight supper, and the best reason ever to keep some leftover rice around at all times. —Gena Hamshaw

  • Serves 4
Ingredients
  • 1 cup short- or medium-grain brown rice
  • 1 tablespoon plus 2 teaspoons coconut or peanut oil, divided
  • 2 cups water
  • salt
  • 1 cup chopped white or yellow onion
  • 1 tablespoon minced or grated ginger
  • 2 cups shiitake mushrooms, thinly sliced
  • 2 cloves minced garlic
  • 3 cups chopped baby bok choy
  • 1 1/2 cups frozen and thawed green peas
  • 1 tablespoon tamari, plus more for serving
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 or 2 dashes red pepper flakes, to taste
  • 2 large scallions, chopped
In This Recipe
Directions
  1. Rinse the brown rice in a sieve. In a medium or large pot, heat 2 teaspoons of the coconut or peanut oil. Add the rice. Toast the rice in the oil until it's nutty, fragrant, and dry. Add the water and a generous pinch of salt. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook the rice for 45 to 50 minutes, until the liquid is absorbed. Remove the rice from the heat and allow it to sit for 5 minutes with the lid on. Fluff the rice with a fork, then set it aside. The rice can be prepared a day or two in advance of the stir-fry, and you can always skip this step and just use up any leftover cooked rice you've got.
  2. Heat the remaining tablespoon of coconut oil in a large, deep skillet over medium heat. Add the onion and ginger, along with a dash of salt. Cook for about 3 to 4 minutes, or until the onion is becoming translucent. Add the shiitake mushrooms and garlic. Season the mushrooms with another dash of salt and cook until they have released all of their liquid and are soft, another 4 to 5 minutes. Add the bok choy and peas. Season the greens with a sprinkle of salt and cook for 2 to 3 minutes, until the bok choy is brightly colored and wilted.
  3. Add the cooked rice to the skillet, along with the tamari, vinegar, and sesame oil. Fold the ingredients together and then mix them until everything is well incorporated. Check seasoning and add red pepper flakes to taste, along with any additional tamari. Divide the rice into 4 bowls and top each with a few tablespoons of chopped scallions. Serve.

See what other Food52ers are saying.

  • Betty Jo McDonald
    Betty Jo McDonald
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    robin lewis
  • Linda D
    Linda D
  • Elle
    Elle
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.

6 Reviews

Linda D. April 23, 2021
Very nice, Gena. Thank you.
 
Elle September 17, 2019
Tip: make sure to dry the veggies before adding; otherwise the rice absorbs the moisture and becomes soggy. The vegetables add a lot of extra moisture when adding. The recipe was also bland and needed extra seasoning.
 
Betty J. June 11, 2017
I keep a selection of Trader Joes' frozen rice packets in my freezer at all times. I live with a Japanese man who grew up with his Mom's rice available 24/7 and he has not noticed the difference if I sneak it into a rice dish and it is easier and faster after a log day at work.
 
Elle September 17, 2019
My husband (also a Japanese man) says your husband probably notices the difference but doesn’t say anything because he must love you.
 
robin L. February 5, 2017
This looks so good...I'm going to add shredded tofu w/the bok choy and peas...
 
Patricia C. September 18, 2015
We loooooooved this!! I was short on brown rice so I used about 1/2 cup of freekah for the shortfall. This recipe made what I usually find an uniteresting vegetable (bok choy) into something special. If fact, the only reason I made this is because I had two bok choy given to me out of my brother in law's garden. Make it - you'll be glad you did!!