Fried Rice with Ginger, Bok Choy, and Peas


A quick, easy, and endlessly versatile weeknight supper, and the best reason ever to keep some leftover rice around at all times.

What you will need

1 cup short- or medium-grain brown rice

1 tablespoon plus 2 teaspoons coconut or peanut oil, divided

2 cups water


1 cup chopped white or yellow onion

1 tablespoon minced or grated ginger

2 cups shiitake mushrooms, thinly sliced

2 cloves minced garlic

3 cups chopped baby bok choy

1 1/2 cups frozen and thawed green peas

1 tablespoon tamari, plus more for serving

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil

1 or 2 dashes red pepper flakes, to taste

2 large scallions, chopped


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