Golden-browned rice, tender shiitake and crunchy bok choy come together with a fresh ginger-soy sauce. A hearty plant-based bowl where each component keeps its own texture.
The base of this bowl is cold, cooked rice. Rice that has been in the fridge overnight is drier and less sticky than freshly cooked rice, so it’s easier to get a crispy layer in the pan. If you only have freshly cooked rice, spread it out on a tray so the steam can escape, and let it cool before frying. Don’t leave cooked rice at room temperature for long: cool leftovers promptly and store them covered in the fridge.
A roomy frying pan matters more than high heat. If the pan is too crowded, the rice will steam instead of fry. So first let it sit in a thin layer and don’t stir it right away; this gives the grains a chance to make contact with the hot pan. A little oil helps the bottom brown, but the rice doesn’t need to be swimming in it. Toss it only when you see golden-brown, crispy patches. A few softer grains in between make a nice contrast.
Shiitake brings a deep, savory flavor and turns tender and juicy when the slices are cooked well. Give the mushrooms plenty of room and let their moisture evaporate before taking them out of the pan. The bok choy goes in next, briefly: cook the firm stems a little longer than the leaves, so the stems stay crisp and the leaves just wilt. The sauce of soy sauce, ginger, rice vinegar and a little sugar coats the vegetables without making the rice soggy. Rice vinegar adds a mild, clean acidity; regular distilled vinegar is sharper, so use a little less.
Serve the vegetables on or alongside the rice, spooning most of the sauce over the shiitake and bok choy. That way, some of the crispy rice stays crunchy until it reaches the table. Sesame seeds and spring onion add a nutty, fresh finish. For a little more heat, serve chili sauce on the side; it isn’t needed to make the dish’s flavors work. No shiitake on hand? Chestnut mushrooms work too, though they’re a little milder. Eat the bowl straight after cooking: cooled rice loses its crispy edges.
Loosen the cold rice with a fork or your fingers. In a small bowl, mix the soy sauce, rice vinegar, water, ginger and sugar.
Heat 1 tablespoon of oil in a roomy frying pan over medium-high to high heat. Fry the shiitake for 4–5 minutes until golden brown and cooked through. Transfer to a plate.
Add 1 tablespoon of oil. Fry the white, firm parts of the bok choy for 2 minutes. Add the leaves and fry for 1 more minute, until just wilted. Transfer the bok choy to the plate with the shiitake.
Wipe the pan clean if needed and heat the final tablespoon of oil. Spread the rice in a thin layer in the pan and press down lightly. Let it fry for 4–5 minutes without stirring. Turn the rice over in sections and fry for another 4–5 minutes, until crispy golden-brown patches form.
Return the shiitake and bok choy to the pan. Pour over the sauce and toss for 30–60 seconds, until the vegetables are glossy. Divide the crispy rice and vegetables between two bowls. Sprinkle with the sesame seeds and spring onion, and serve immediately.
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