Ginger-Lime Fried Rice With Bok Choy and Mushrooms

  • Easy
  • 20 Minutes
  • 11 Ingredients
  • 5 Steps



8 g


44 g


8 g



Serving Size

235 g


  • 600 g cooked, day-old white or long-grain rice (180 g dry rice)
  • 3 cloves garlic, minced or pressed
  • 35 g soy sauce
  • 14 g + 3 tsp sesame oil (this will make sense in the directions)
  • 15 g rice vinegar
  • 35 g fresh ginger, peeled and finely grated
  • 84 g fresh shiitake mushrooms, sliced OR 28 g dried shiitake mushrooms, hydrated and sliced
  • 453 g (1 lb) baby bok choy, trimmed and sliced into 1/2-inch pieces
  • 50 g scallions, sliced (5 scallions)
  • 75 g frozen edamame
  • Juice of 1 lime
Ginger-Lime Fried Rice With Bok Choy and Mushrooms

Fried rice is the ultimate dish when it comes to versatility and ease. Made with leftover rice and whatever veggies you have on hand, once you learn the quick and easy method, you’ll be able to adapt it to whatever ingredients you’ve got around the kitchen.

Note that this recipe calls for day-old rice, which crisps up better than fresh rice. For best results, just make a pot of rice the night before and throw it in the refrigerator. If you don’t have a chance to make the rice ahead of time, make it before you prep the veggies. Then, spread the fresh, hot rice out on a cookie sheet and let it cool in the refrigerator, uncovered, while you get the vegetables ready.

Additionally, note that the key to quick fried rice is making sure your pan is nice and hot. Each ingredient should sizzle loudly when you put it in the pan. If your sizzle is limp, crank up the heat.


  1. In a small bowl, combine the pressed garlic, soy sauce, rice vinegar, grated ginger, and 14 grams of sesame oil. Set aside.
  2. Heat 1 tsp of sesame oil in a large, nonstick frying pan or wok over medium-high heat. When the oil is shimmering, add the sliced mushrooms and let them sizzle, stirring to make sure they don’t scorch, until they shrink and begin to brown, about 3–5 minutes. Transfer the mushrooms to a large bowl.
  3. Put the pan back on the heat and heat another 1 tsp of sesame oil. Quickly fry the baby bok choy and scallions for 2–3 minutes, or until they’re a touch tender but still have some bite. Transfer the mixture to the mushroom bowl.
  4. Add the last teaspoon of sesame oil to the pan. When it’s hot, add the old rice and let it toast for a minute or two. Then, add the soy sauce mixture and frozen edamame, stirring constantly, until the rice is fully coated and the edamame is warm. Add the rice with the mushroom and bok choy along with the juice of one lime. Toss everything together and add salt and pepper as necessary.
  5. Serve as a main course with some fried eggs or alongside your favorite protein.

Dried mushrooms are a great way to keep mushrooms on hand without having to worry about them going bad. To rehydrate, simply cover them with warm water and let them sit for 30 minutes. Then drain the water and cook the mushrooms like you normally would.

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