Mushroom Fried Rice

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.

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.

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.

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.

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.

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