Korean Fried Rice with Shitake Mushrooms and Bok Choy
This dish is SUPER simple and pairs perfectly with the Korean BBQ Braised Short Ribs that I posted here last Thursday. By using the braising liquid to flavor the fried rice, the side dish comes together in minutes. Make the rice the day you make the ribs then you can just throw this together quickly while the ribs are reheating.
- 2 tablespoons sesame oil
- 2 small heads of bok choy, sliced into 1-inch pieces
- 1 cup jasmine rice, cooked according to package directions
- 3 cups dried shitake mushrooms, rehydrated in hot water, then squeeze dry and chopped
- ¾ cup braising liquid
- Heat the sesame oil in large skillet over medium high heat and saute the bok choy until it starts to wilt. Add the rice and mushrooms along with the braising liquid, and cook while stirring until everything is heated through. Serve immediately.