Shanghai Vegetable Rice
A flavorful Shanghai vegetable rice features stir-fried bok choy and mushrooms, perfect as a standalone meal or a versatile side dish.
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Instructions
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Rinse and drain rice thoroughly.
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Bring the rinsed rice to a boil, uncovered, over medium heat.
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While rice cooks, prepare vegetables: separate and cut bok choy stalks diagonally and leaves across; squeeze and thinly slice mushrooms.
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Heat oil in a wok; stir-fry ginger for 30 seconds until aromatic, then add mushrooms and stir-fry for 2 minutes.
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Push mushrooms aside, heat more oil, add bok choy (stalks then leaves), then stir in soy sauce, sugar, and salt, stir-frying on high heat for 1 minute.
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Add water, cover wok, simmer for 2 minutes, then remove from heat and stir in sesame oil.
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Once rice boils, reduce heat to medium-low, cover with a tilted lid.
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When craters form in the rice, add cooked vegetables on top (remove ginger if desired), cover tightly, reduce heat to low, and simmer for 15 minutes.
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Stir vegetables into the rice, fluff, and serve.