Saturday, September 17, 2011

Fried rice with bok choy

Fried rice (like soup) is a great way to use up random bits of veggies. I used a green bell pepper, a carrot, an onion, half a bag of frozen peas, some ginger, and two heads of bok choy, but your mileage may vary. You could use almost anything (corn, tomatoes, mushrooms, asparagus, etc.) in this. Tofu would be great, too.

I made a double batch of basmati rice (2 cups uncooked) and let that sit for half an hour or so before throwing this together.

A few tablespoons of peanut oil
1 small chopped onion
1 chopped bell pepper
1 chopped carrot
A thumb-sized piece of peeled, chopped ginger
2 garlic cloves, diced
2 heads of bok choy (optional)
Frozen peas
2 eggs
Sesame oil and soy sauce

In part of the peanut oil, saute the onion, carrot and bell pepper for a few minutes until soft. Remove that to a bowl. Next, more oil, and saute the bok choy (if you're using), and remove that to a separate bowl. Next, more oil, saute the peas for just a minute, and add to the onion bowl. Next, more oil, the ginger and garlic. Add the veggies back in. To that add the rice, a little at a time, stirring as you go. Add the eggs in the center, and stir to scramble/incorporate. Add the sesame oil and soy sauce to taste, mix together, and serve with the bok choy on top.

1 comment:

  1. I love bok choy.It is so easy to prepare and goes well with so many things.As it goes well with your yummy fried rice;)