Name: Garlicky Fried Rice with Bok Choy
Total time: 1 h 35 min
Ingredients: 1½ cups short-grain white rice , rinsed; 1½ cups water; 1 teaspoon table salt , divided; 3 tablespoons vegetable oil , divided; 6 heads (1½ pounds) baby bok choy , halved lengthwise and sliced crosswise ½ inch thick; 10 garlic cloves , minced; 2 tablespoons fish sauce; 1 teaspoon grated lime zest plus 1½ tablespoons juice; ¼ teaspoon pepper

Why This Recipe Works

Garlic does the heavy lifting flavor-wise in this savory, vegetable-packed rice dish, with help from fish sauce and baby bok choy. We love the bright green the bok choy adds to the rice plus its hint of mustardy flavor. But the best part of this dish is the crunchy hits of rice peppered throughout, where lime juice and fish sauce concentrate into tiny pops of umami. Cooking the rice undisturbed at the end is key to getting those magical crispy bits, so don’t go stir-crazy.

Before You Begin

You will need a 14-inch flat-bottomed wok or a 12-inch nonstick skillet for this recipe. If using a wok, make sure that it is well seasoned so that the rice doesn’t stick. You can use 4 cups day-old cooked rice in place of making the rice in this recipe; skip step 1 and bring the leftover rice to room temperature before using. To make this recipe vegetarian, use vegetarian fish sauce.

Instructions

Combine 1½ cups rinsed short-grain white rice, 1½ cups water, and ½ teaspoon table salt in medium saucepan and bring to boil over high heat. Reduce heat to low, cover, and simmer for 7 minutes. Let sit off heat, covered, for 15 minutes. Spread rice onto rimmed baking sheet and let cool on wire rack for 10 minutes. Transfer sheet to refrigerator and let rice chill for 20 minutes.

Heat 1 tablespoon vegetable oil in 14-inch flat-bottomed wok or 12-inch nonstick skillet over medium-high heat until just smoking. Add 6 heads baby bok choy, halved lengthwise and sliced crosswise ½ inch thick, and remaining ½ teaspoon salt and cook until beginning to soften and char in spots, 2 to 4 minutes. Stir in 10 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in rice, remaining 2 tablespoons oil, 2 tablespoons fish sauce, 1 teaspoon grated lime zest plus 1½ tablespoons lime juice, and ¼ teaspoon pepper.

Firmly press rice mixture into compact, even layer. Cover and cook, without stirring, until rice begins to crisp, about 2 minutes. Uncover, reduce heat to medium, and continue to cook until bottom of rice is golden brown, 4 to 6 minutes. Season with salt and pepper to taste, and serve.