Authentic Chinese Vegetable Fried Rice


1 c Shiitake mushroom, sliced
2 tbsp olive oil
1 c baby bok choy, sliced
1 c snap peas
1 c red pepper, thin sliced
2 tsp ginger, minced
3 cloves garlic, minced
4 scallions thin sliced (white and green)
1 c carrot, diced
2 c cold brown rice (short or long grain), cooked al denté

Soy Ginger Sauce
3 tbsp low sodium soy sauce
1 tbsp hoisin sauce
2 tbsp brown sugar
3 tbsp rice wine vinegar
3 cloves garlic, minced
2 tsp ginger, minced
2 tsp toasted sesame oil
2 tsp siracha


Mix all ingredients for Soy Ginger Sauce in a medium bowl and set aside.

Prep vegetables as noted in ingredient list.

Heat olive oil in a wok on med/high heat. Add garlic and ginger and sauté for 1-2 minutes. Add shitake and sauté 2 minutes. Add carrot, bok choy and red pepper slices and sauté 2-3 minutes. Add snap peas and scallion and sauté 1 minute. Add rice and Soy Ginger Sauce. Combine well and heat through for an additional 2-3 minutes. Serve immediately topped with a drizzle of sesame oil or crushed cashews.

Cook rice al dente ahead of time then chill in the refrigerator.
Be sure to use med/high heat with your wok. Do not overcook vegetables … they should have some crunch.


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