Buk Choy Fried Rice

Serves : 4

Ingredients :

• 4 cups cooked jasmine rice
• 5 tsp canola or vegetable oil
• 1 cup Buk Choy, chopped
• 1 cup sliced swiss brown mushrooms
• ½ cup sliced spring onions
• 3 garlic cloves, roughly chopped
• ¾ cup peas
• 2 tablespoons finely chopped fresh ginger
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• ½ cup chopped fresh basil

Method :

1. In a large wok, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season with salt and pepper, and cook until browned and tender. Transfer to a large bowl.
2. Next, add 1 tablespoon canola oil and heat over medium-high. Add the buk choy, spring onions and garlic. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and just tender. Transfer to the bowl with the mushrooms.
3. Add the remaining 2 tablespoons canola oil to the wok and heat over medium-high. Add the rice and cook, stirring occasionally for around 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and stir until rice is evenly coated in soy sauce mixture.
4. Stir in the mushroom and Buk Choy mixture, and add the basil. Stir for 1-2 minutes.
5. Serve immediately while warm.

Recipe provided by A Better Choice

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