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Mushroom Fried Rice with Baby Bok Choy & Sesame Peanut Crisp
2 Serving Dinner

Mushroom Fried Rice

with Baby Bok Choy & Sesame Peanut Crisp

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
12g
CARBOHYDRATES
75g
PROTEIN
30g

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INGREDIENTS

  1. 7 oz Cilantro Lime RightRice®
  2. 6 oz baby bok choy
  3. 1 oz fresh ginger
  4. 2 garlic cloves
  5. 4 oz cremini mushrooms
  6. 4 scallions
  7. 1 lime
  8. ¼ cup peanuts
  9. 1 tbsp white sesame seeds
  10. ½ tsp crushed Aleppo pepper
  11. 2 tsp tamari
  12. 2 tbsp + 1 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: peanut, soy
Tools: Large nonstick skillet, Baking sheet, Small saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
12g
CARBOHYDRATES
75g
PROTEIN
30g

View Full Nutrition Label


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INSTRUCTIONS

1
Cook and cool the RightRice

Add 1⅓ cups water and a pinch of salt to a small saucepan and bring to a boil. Add RightRice, remove saucepan from heat, cover, and let sit for 12 minutes. Fluff with a fork and let sit, covered, another 2 to 3 minutes. Spread on to a baking sheet and refrigerate until cooled, 6 to 8 minutes.

2
Prep the produce

Halve the baby bok choy lengthwise. Peel and mince the ginger. Peel and mince the garlic. Thinly slice the cremini mushrooms. Trim scallions and cut into 2 inch pieces. Cut the lime in half, zest and juice one half, and cut the other half into wedges.

3
Cook the Bok choy

Heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add halved bok choy cut side down and cook until lightly browned, 1 to 2 minutes. Flip the bok choy, add ¼ cup water to the pan, and cover. Cook until bok choy is crisp-tender, 2 to 3 minutes. Remove from the pan, sprinkle with salt and cover with foil to keep warm. TIP: Crisp-tender means the bok choy will still have some crunch.

4
Toast the peanuts and sesame seeds

Wipe the skillet clean and return it to high heat. Add peanuts and sesame seeds and toast until fragrant, 1 to 2 minutes. Add just half the minced garlic, lime zest, lime juice, toasted peanuts, toasted sesame seeds, Aleppo pepper, and tamari to a bowl and mix to combine the sesame peanut crisp.

5
Fry the rice

Return the skillet to medium heat and add 1 tbsp vegetable oil. Add sliced mushrooms, sliced scallion, and a pinch of salt. Cook, undisturbed, until vegetables are lightly browned, 2 to 3 minutes. Add minced ginger and remaining minced garlic and cook until fragrant, 1 to 2 minutes. Move vegetables to the side of the skillet. Add 1 tbsp vegetable oil to the skillet and add cooked RightRice. Fry RightRice, undisturbed, until it begins to brown and crisp, 3 to 4 minutes. Toss the mushroom fried rice, remove from heat, and sprinkle with salt.

6
Serve

Divide the mushroom fried rice between bowls. Top with baby bok choy and sesame peanut crisp. Serve with lime wedges. Enjoy!

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