Recipe: Mushroom and Bok Choy Fried Rice

A while ago I found myself with some leftover rice.  I think I'd made a batch of rice for a meal that we wound up skipping at the last minute - some friends had just gotten some less-than-stellar news and we figured we'd go be supportive or something.  I didn't want to waste the rice so I decided to go ahead and make fried rice the next evening.  I've made fried rice I think a thousand times before, but usually I've made the rice special for the fried rice.  This is the first time I can remember where I've actually made fried rice for its intended purpose: using up leftovers.  Maybe it did give me a little thrill of pride.  So what?  I'm allowed.  Anyway, I used some other leftover vegetables and came up with a tasty side dish that would do just as well for a main dish.  If you want to make it vegan omit the eggs.

Mushroom and Bok Choy Fried Rice (serves 4; approx. $1.42/serving)

3 - 4 cups cooked, cold brown rice

1 tablespoon hot pepper sesame oil

4 celery stalks, diced

4 baby bok choy, washed and chopped

10 ounces baby bella mushrooms, washed and chopped

2 eggs, beaten

1 tablespoon garlic paste

2 tablespoons ginger paste

Equipment:

• Large wok

1. Heat the oil in the wok.
2. Add the garlic and ginger pastes.  Stir-fry until fragrant, probably not much more than 30 seconds.
3. Add the celery stalks.  Stir-fry about 3 - 4 minutes.
4. Add the mushrooms.  Stir-fry until the mushrooms are tender and have started to give up some of their moisture, about 3 - 4 minutes.
5. Add the baby bok choy.  Stir-fry until wilted.
6. Add the rice.  Mix well and stir-fry until thoroughly heated.
7. Make a well in the center of the wok.  Add the beaten eggs.  Let sit without stirring until the eggs begin to set up.
8. Mix thoroughly into the rice and continue to stir-fry until the eggs are thoroughly cooked.
9. Serve hot.