Enjoy this quick fried rice dinner — ready in just 15 minutes, including prep time. To make stir-frying a breeze, arrange all your prepped ingredients on a cutting board or plate in the order they’ll be used. That way, you won’t need to refer back to the recipe once cooking begins.
I use toasted sesame oil to add a subtle, nutty depth of flavor. You can find it in the Asian foods section of most grocery stores. For the greens, I chose Chinese cabbage, also known as Napa cabbage, prized for its pale green, crisp and tender leaves.
HELPFUL HINTS
› Bok choy can be used instead of Chinese cabbage leaves.
› To quickly defrost frozen peas, place them in a colander and run warm water over them.