No more plain old fried rice! Here we’re mixing up the classic by adding fresh Bok Choy. It’s a super simple mid-week meal and sure to be a hit with the whole family.



  1. In a large wok, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season with salt and pepper, and cook until browned and tender. Transfer to a large bowl.
  2. Next, add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, spring onions and garlic. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and just tender. Transfer to the bowl with the mushrooms.
  3. Add the remaining 2 tablespoons canola oil to the wok and heat over medium-high. Add the rice and cook, stirring occasionally for around 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and stir until rice is evenly coated in soy sauce mixture.
  4. Stir in the mushroom and Bok Choy mixture, and add the basil. Stir for 1-2 minutes.
  5. Serve immediately while warm.

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