Korean Fried Rice with Shitake Mushrooms and Bok Choy
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 to 6
  • 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
  1. 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.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2020/08/korean-fried-rice-with-shitake-mushrooms-and-bok-choy/