Vegan Fried Rice With Bok Choy

photo by kathleenkirbyturner
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific!
I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky.
My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson.
My passions are cooking and eating - big surprise there.
I have no pet peeves, I don't keep any peeves around long enough to make them into pets.
I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily.
I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.