Vegan Fried Rice With Bok Choy Recipes

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VEGAN FRIED RICE WITH BOK CHOY



Vegan Fried Rice With Bok Choy image

The lime peel gives this dish a wonderful aroma! Use gluten-free soy sauce and this recipe is appropriate for the 21 day Quantum Wellness Cleanse.

Provided by Ex-Pat Mama

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons peanut oil
1 cup scallion, chopped
1/2 teaspoon paprika
1 tablespoon soy sauce
1 tablespoon chili sauce
1 teaspoon agave syrup
4 cups cooked rice, cold
1 1/2 tablespoons fresh ginger, minced
1 tablespoon miso
3 garlic cloves, minced
1 chili, as hot as you like, minced
4 cups bok choy, shredded
2 cups mushrooms, cut into quarters
1 tablespoon lime zest
1/2 teaspoon cumin powder
1/4 cup cilantro, chopped

Steps:

  • Place a large ovenproof platter in the oven set at about 150 - to keep it warm.
  • Heat the oil over medium-high heat in a wok or large fry pan. Add the scallions and paprika. Stir fry for 1 minute. Stir in the soy sauce, chili sauce and agave syrup. Add the rice and stir fry until the rice is completely coated with the scallion mixture: 3-5 minutes.
  • Spoon the rice into the center of the warmed platter leaving about a 2 inch border all the way around. Return it to the oven.
  • Heat another tablespoon of oil in the wok. Add the ginger, miso, garlic and chill. Stir fry for 1 minute. Add the bok choy, mushrooms, lime peel and cumin. Stir fry for 5-7 minutes or until the vegetables are tender.
  • Spoon the bok choy mixture around the rice on the platter. Sprinkle the cilantro over all.

Nutrition Facts : Calories 348.8, Fat 7.8, SaturatedFat 1.4, Sodium 515.3, Carbohydrate 61.3, Fiber 3, Sugar 3, Protein 8.4

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL



Gingery Fried Rice With Bok Choy, Mushrooms and Basil image

An ideal recipe for reducing waste in the kitchen, fried rice is a great way to use up spare tofu, leftover meats or wobbly vegetables. Master Sam Sifton's fried rice technique, and you'll have the tools to repurpose leftovers and surplus vegetables. But if it's a bright, fresh slew of greens and herbs you're after, this recipe supplies a high ratio of vegetables to rice. Everything cooks quickly, so your mise en place truly counts here: Get everything chopped and prepped before you pick up the pan, and dinner can be ready in 20.

Provided by Alexa Weibel

Categories     dinner, weekday, grains and rice, vegetables, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

4 cups cooked, day-old jasmine rice (or 1 cup uncooked jasmine rice; see Tip)
5 tablespoons canola or vegetable oil
3/4 pound mixed fresh mushrooms, such as shiitake and cremini, thinly sliced, or whole shimeji mushrooms
Kosher salt and black pepper
3/4 pound baby bok choy (about 8 small baby bok choy), trimmed, then sliced crosswise 1/2-inch thick
5 scallions, trimmed, greens and whites thinly sliced (about 1/2 cup)
3 garlic cloves, roughly chopped
1 jalapeño, thinly sliced (optional)
3/4 cup frozen peas
2 to 3 tablespoons finely chopped fresh ginger (from one 2-inch piece)
2 tablespoons soy sauce
2 tablespoons sesame oil
1/8 teaspoon white pepper (optional)
1/2 cup thinly sliced fresh basil

Steps:

  • Take the cooked rice out of the refrigerator, and set it aside at room temperature.
  • In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
  • Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
  • Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
  • Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

DELICIOUS VEGAN FRIED RICE



Delicious Vegan Fried Rice image

A quick fried rice dish I threw together with some leftover vegetables that quickly became a friend and family favourite! It's fast, easy, healthy, delicious, and light enough to serve with a main dish, yet filling enough to eat alone!

Provided by HeyAussie

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 2

Number Of Ingredients 18

2 cups water
1 cup white rice
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried sage
½ teaspoon cayenne pepper
½ teaspoon Creole seasoning
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon lemon zest
3 tablespoons extra-virgin olive oil
1 tablespoon vegan margarine (such as Earth Balance®)
1 green bell pepper, minced
1 carrot, minced
1 stalk celery, minced
½ small tomato, diced
1 teaspoon soy sauce, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Combine water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, 1 teaspoon salt, 1 teaspoon pepper, and lemon zest in a saucepan; bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • Mix olive oil and vegan margarine in a large pan over medium-low heat. Stir rice into oil mixture and add green bell pepper, carrot, celery, tomato, soy sauce, and salt and pepper to taste. Cook and stir mixture into heated through, about 5 minutes.

Nutrition Facts : Calories 611.9 calories, Carbohydrate 83.1 g, Fat 26.9 g, Fiber 4.6 g, Protein 8.3 g, SaturatedFat 4.6 g, Sodium 1034.2 mg, Sugar 4 g

TOASTED COCONUT RICE WITH BOK CHOY AND FRIED EGGS



Toasted Coconut Rice With Bok Choy and Fried Eggs image

Coconut oil toasts rice grains, lightly coats vegetables, and sizzles eggs in this dish, lending its unique tropical taste and richness. You get an extra dose of richness if you leave the egg yolks runny and cut and swirl them into the rice and greens mixture. If you're vegan, you can fry tofu or tempeh in the coconut oil instead. If you're gluten-free, you can use tamari in place of the soy sauce. Here, too, feel free to use prepackaged, trimmed haricots verts if you're short on time, or wax beans, in place of the green beans.

Provided by Genevieve Ko

Categories     dinner, lunch, weekday, weeknight, grains and rice, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

4 large eggs
3 tablespoons coconut oil
2 cups jasmine or other medium-grain rice (12 ounces), rinsed and drained
Kosher salt
8 ounces bok choy
6 ounces green beans
Toasted sesame seeds, soy sauce and Sriracha, for serving

Steps:

  • Take your eggs out of the fridge so they won't be ice-cold when you fry them.
  • Melt 1 tablespoon of the oil in a large Dutch oven or other heavy pot over medium-high heat. Add the rice, sprinkle with salt, and cook, stirring frequently, until the grains start to look translucent and smell toasty, about 3 minutes. Add 3 cups water and bring to a boil. Reduce the heat to low, cover, and steam for 10 minutes.
  • Meanwhile, trim the bok choy and green beans. If the bok choy are large, halve them lengthwise, then cut into 3-inch pieces crosswise. Scatter the green beans over the rice (the water will be mostly absorbed) and sprinkle with salt. Spread the bok choy on top of the beans and season with salt. Drizzle or dollop 1 tablespoon oil over the greens. Cover and steam until the greens and rice are tender, about 10 minutes.
  • When the rice is almost done, heat the remaining tablespoon oil in a large nonstick skillet over medium-high heat until very hot. Crack the eggs into the pan and fry until the whites are set and the yolks runny, 3 to 4 minutes.
  • Divide the rice and vegetables among 4 dishes. Slide an egg onto each. Sprinkle with sesame seeds, and season to taste with soy sauce and Sriracha.

Nutrition Facts : @context http, Calories 183, UnsaturatedFat 4 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 569 milligrams, Sugar 2 grams, TransFat 0 grams

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Top Asked Questions

How to cook bok choy with rice?
Add bok choy and cook for about 3-4 minutes; stir frequently. 4. Add remaining ingredients: rice, green peas, soy sauce, sesame oil, chicken, pepper flakes, white pepper powder, salt and pepper to taste. Toss mixture for about 3 minutes until ingredients are evenly distributed.
What can I substitute for bok choy in stir fry?
2 tablespoons fish sauce, vegetarians/vegans can substitute 2 tablespoons Thai golden mountain sauce, or 1 1/2 tablespoons soy sauce Cut off the bottom of each head to separate bok choy into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds.
What is bok choy made of?
Bok choy (also known as pak choy or c hinese cabbage) is a leafy vegetable that is available all year round but is most abundant in the winter months. In this recipe, we combine it with brown rice, spices and ginger to create a protein-packed fried rice dish.
How to cook tofu with rice vinegar?
Whisk the gochujang, rice vinegar and soy sauce or tamari together in small bowl, set aside. Coat a large flat-bottomed skillet with 1 tablespoon of oil and place it over medium heat. Add the tofu cubes and cook until browned on bottoms, about 5 minutes. Flip and cook about 5 minutes more.

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