Bok choy and mushroom fried rice recipe
Updated ,first published
Here's a quick simple way to use bok choy (a popular Asian green) in a mid-week vegetarian dinner.
Ingredients
1 cup long-grain rice
3 tbsp vegetable oil
2 eggs, lightly beaten
150g button mushrooms, sliced
2 heads bok choy, coarsely chopped
1/2 red capsicum, coarsely chopped
1-2 tbsp soy sauce
1 tsp sesame oil
4 spring onions, sliced diagonally
Method
Step 1
Cook rice in two cups of lightly salted boiling water for 12 minutes. Cool, the refrigerate.
Step 2
Heat one tablespoon of oil in a wok over high heat. Add eggs and cook for about 1 minute until just cooked. Remove and cut into strips.
Step 3
Heat remaining oil in wok over medium heat. Add mushrooms, bok choy and capsicum and stir-fry for three-four minutes.
Step 4
Add chopped egg, cooled rice and soy sauce and toss until heated through.
Step 5
Serve into bowls and drizzle with sesame oil and serve sprinkled with slice onions.
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