Recipe with bok choy Ingredients
STIR-FRIED RICE
2 1/4 cups
1 1/2 cups
2 1/2 tbsp.
4
3
3 cups
4 oz.
1/4 lb.
1 1/2 tbsp.
3 water
long-grain white rice
vegetable oil
eggs, beaten to blend
carrots, peeled, thinly sliced on diagonal, then slivered
thinly sliced bok choy stems and leaves
fresh shiitake mushrooms, stems removed, caps sliced
snow peas, trimmed, slivered
oriental sesame oil
green onions, sliced
Szechuan Salt-Pepper (If you don't have this, you can use regular
black pepper.)
For Rice:
Bring 2 1/4 cups water to boil in medium saucepan. Add rice and bring
to boil. Reduce heat to low, cover and cook until water is absorbed,
about 20 minutes. Fluff with fork. Transfer to bowl and cool completely.
(Can be prepared 1 day ahead. Cover and refrigerate.)
Heat 1 1/2 tablespoons vegetable oil in wok or heavy large skillet
over high heat until hot but not smoking. Add eggs and cook until
puffed around edge. Using spatula, push cooked egg toward back of
pan while tipping pan forward, allowing uncooked egg to flow forward.
Continue cooking until eggs are no longer runny but still soft and
fluffy. Cut eggs into pieces with edge of spatula and transfer eggs
to plate.
Heat remaining 1 tablespoon vegetable oil in wok over high heat. Add
slivered carrots and stir-fry 1 minute. Add sliced bok choy, sliced
shiitake mushroom caps and slivered snow peas. Sprinkle with salt
and pepper and stir-fry until vegetables just begin to soften, about
4 minutes. Add oriental sesame oil and heat mixture, then add cooked
rice and stir-fry until heated through. Stir in eggs and sliced green
onions. Season rice to taste with Szechuan Salt-Pepper and serve immediately.
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