Vegan Fried Rice With Bok Choy Recipes

Steps:

• Take the cooked rice out of the refrigerator, and set it aside at room temperature.
• In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
• Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
• Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
• Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

Steps:

• Combine chicken and 1 tablespoon soy sauce, tossing to coat.
• Heat canola oil in a Dutch oven over medium-high heat. Add shallots, ginger, and garlic; sauté 10 seconds. Add chicken mixture and mushrooms; sauté 4 minutes.
• Add rice, 2 tablespoons soy sauce, sesame oil, and red pepper; cook 1 minute, stirring constantly. Add bok choy; cook 2 minutes, stirring constantly.
• Push rice mixture to one side of pan. Add egg to empty side of pan; cook 1 minute or until almost set, stirring constantly.
• Stir egg into rice mixture. Sprinkle with sesame seeds.