Gingery Fried Rice With Bok Choy, Mushrooms and Basil Recipe (2024)

I know this says it serves 4-6 but that’s, like, a guideline right? If I eat all of it that’s cool right?

I've read the list of ingredients 3 times and cannot find 'tofu' mentioned.

I like Basmati for this recipe, less starchy. And here's a flavor booster I use instead of canola oil when I sir fry: To 1/2 cup unsalted softened butter, add zest and juice of one lemon, and 4 cloves of pressed fresh garlic. This compound butter makes the flavors brighten. Measure what you need for the recipe and keep the rest in the refrigerator for your next stir fry.

Without having made this particular recipe, I’d suggest marinating the firm tofu in these flavors, baking it separately then adding it at the end.

After looking at the recipe, I saw that I had all the ingredients needed to make a half portion, including two day old brown rice. Took a bit longer than specified to crisp the brown rice. I added chopped setian while frying the rice for protein. The end result was great! Proportions are not critical, I put in more bok choy because that's what I had. A touch of acid (rice vinegar, but lemon juice would probably work) brightened it up at the end.

I’m going to swap tofu for egg scrambled into the rice. Quick. Easy. Delicious.

I wish they'd include prep time in the cooking time, especially when they are aware of it "Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20." Dinner will not be ready in twenty when you have a half hour of chopping to do!

I would stir-fry the tofu first, remove it and then add toward the end to reheat it. This works well for me in many stir-fry recipes.

Clark Taylor - You're not going crazy. Tofu was mentioned in the intro as a "great way to use up spare tofu".

add fried egg on top.

Clark Taylor, tofu is mentioned in the first sentence intro to the recipe because it's the kind of recipe that you toss in whatever is left over in your fridge – including tofu.

This was so so good! I used extra basil because mine was going wilty and needed to go and I was NOT sad about it. Also substituted snow peas for frozen peas.

I've never cooked with bok choy before and loved it. Added a fried egg, a little bacon I had in the refrigerator and some chopped peanuts on top. Truly delicious.

This is my favorite stir fry recipe of all time! I did cut the oil and rice amounts in half and doubled the ginger. I’ve made this a few times now and have started playing with varying vegetables including purple cabbage, broccoli, and bell peppers. This recipe is super versatile and comes together quickly!

This was amazing, tasted like perfect takeout, but I knew what was in it. I may go a bit lighter on the oil next time as it was more than I'd normally cook with (maybe why it tasted so good...) It seemed like too many mushrooms at the start, but they cook down so much. Definitely worth scrambling an egg into the rice once it's dressed in soy/sesame oil - YUM!

I thought this was a great dish. can add some protein if you'd like but we did with just the mushrooms and loved it.

I made this for dinner with the miso glazed salmon and it was very good. My family loved it. I made the recipe as written and it served 4.

Added soft tofu that I scrambled with some crisly chili oil before doing the rice. Very good, but will bump up the ginger and the spice level next time. It's a perfect base recipe for egg-free fried rice.

I used regular bok choy. Bigger leaf.

I don’t recommend using brown rice

Doubled the veggies, added half again as much sesame oil and soy sauce, and scrambled in 4 eggs. Big hit with the family.

- swapped jalapeno for 2 seeded Thai chilis that gave it just enough bite, and I prefer the aromatics of Thai chilis.- used pre-boiled (in chicken broth) chicken tenders for the protein.-didn't have pre-cooked rice, so I prepped 1.5 cups of jasmine with less than full amount of water, then, once cooked, spread the rice out on a large plate for an hour.

made with a leek and 1/2 cabbage 1/2 bok choy and turned out great!

Loved this dish. I used coconut oil instead of canola oil. Doubled the ginger. I included the sliced jalapeño. I added 2 scrambled eggs last 2 minutes when the rice was toasting. The basil was really a great addition! I scarfed down 2 bowls - think it made enough for 6 - 8. Definitely will make again.

ok.. a bit bland. seems to be missing some sort of "pep" even with a jalapeno. Good lunch food the next day, but rather dull for dinner

I used leftover rice from a Chinese restaurant. Dish was good, very attractive, filling, and tasty, but needed a little oomph. Next time will add onions and sweet pepper and maybe dried mushrooms.

Vis a vis seasonings, this is the best fried rice recipe I've made. There is a lot of chopping. I read elsewhere to always add a tablespoon or two of butter in the end to give fried rice the feel of restaurant fried rice and I did that here. I'd say any leftover protein works (pork, chicken, seafood). I sure wouldn't specifically cook a protein for this dish. It is, as another commented, the perfect "use leftovers" dish.

Used the jalapeño and it was perfect. Didn’t use basil but would next time.

After the first time I made this, it was in high demand. Tonight I tried it with leftover farro I had in the fridge and vegetables on hand (cauliflower, broccolini, mushrooms and carrots). Quite respectable results and added protein for those considering protein options.👍🏻

I do not understand why the NYT Cooking recipes always call for way too much oil. Cut the amount in half!