For Serious Eats, J. Kenji Lopez-Alt writes: “Fried rice is a great way to use leftovers…If cooking rice from raw to
make fried rice, rinse off excess starch first. A quick dunk and shake in a bowl of cold water, or a 30-second rinse
under a cold tap while agitating the rice, is plenty. Mix-ins should be flavor enhancers, not stars unto themselves.” https://www.seriouseats.com/easy-vegetable-fried-rice-recipe
Serves 6
Ingredients
- 2 cups chopped bok choy
- 4 cups cooked brown rice
- 4 tablespoons vegetable or canola oil, divided
- 1 medium onion, finely chopped
- 1 large carrot, peeled and cut into small dice
- 4 scallions, thinly sliced
- 2 large cloves garlic
- 2 teaspoons soy sauce
- 1½ teaspoons toasted sesame oil
- Kosher salt and ground white pepper
- 2 large eggs
- Salt and fresh-ground black pepper to taste
Directions
- Blanch bok choy in boiling water just until it turns a vivid green. Remove and place in bowl of cold water to stop
cooking. Drain and spread on baking sheet to dry. Set aside. - If using leftover brown or white rice, transfer to a medium bowl and break rice into individual
grains before proceeding. - Turn the exhaust fan onto high. Heat 1 tablespoon vegetable oil in a wok or heavy, flat-bottomed saute pan over
high heat until smoking. Add half of rice and cook, stirring and tossing, until rice is pale brown and toasted and
has a lightly chewy texture, about 3 minutes. Transfer to a medium bowl. Repeat with another 1 tablespoon oil
and remaining rice. - Return rice to wok and press it up the sides, leaving a space in the middle. Add 1 tablespoon oil to the space.
Add onion, carrot, scallions, and garlic and cook, stirring gently, until lightly softened and fragrant,
about 1 minute. Toss with rice to combine. - Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
- Push rice to side of wok and add remaining 1 tablespoon oil. Break eggs into oil and season with a little salt. Use
a spatula to scramble eggs, breaking it up into small bits. Toss egg and rice together. - Add bok choy and continue to toss and stir until every grain of rice is separate. Serve immediately.