Gingery Fried Brown Rice with Shiitakes and Bok Choy
This easy fried rice recipe can be customized with different vegetables depending on what is in season.
Adapted from Food52
| Yield: 4 servings | Time: 1 hour |
Preparation
Rinse the brown rice until water runs clear. In a medium pot heat 2 teaspoons coconut oil until it shimmers. Add the rice and toast until fragrant about 2-3 minutes. Add the water and a pinch of salt and bring water to a boil. Reduce heat to a simmer and cover pot. Cook until rice is fully cooked and liquid is absorbed, 45- 50 minutes.
Heat the remaining tablespoon of coconut oil in a large skillet over medium heat. Add the onion, ginger, and pinch of salt. Cook for about 3-4 minutes until onion is translucent. Next add the mushrooms and garlic and cook for 4-5 minutes until softened. Add the bok choy and peas, cooking for another 2-3 minutes until slightly wilted.
Add the cooked rice to the skillet along with the tamari, vinegar, and sesame oil. Fold the ingredients together.
To serve, spoon fried rice into bowls and top with chopped scallions and another dash of tamari.
Ingredients
1 cup brown rice
1 tablespoon plus 2 teaspoons coconut oil, divided
2 cups water
1 cup chopped white onion
1 tablespoon minced ginger
2 cups shiitake mushrooms, thinly sliced
2 cloves garlic, minced
3 cups baby bok choy, chopped
1 ½ cups frozen peas, thawed
1 tablespoon tamari
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 large scallions, chopped