I served this rice with the salmon marinated with miso. When my husband and I ate at Ming Tsai’s restaurant, my lobster dish had the most delicious fried rice I have ever tasted. As I enjoyed and devoured the rice, I realized it had butter in it. Now, of course I am health conscious and don’t want to use extra fat but I realized that if I saute the rice in a mixture of butter and olive oil, I can get great flavor as well. 

So that is what I did with this rice dish. I had farm fresh corn and bok choy and decided to combine the two in the dish- the more the merrier. Actually the two went really well together. The sweet corn was great with the earthy taste of the bok choy. I sauteed everything together and cooked the rice in chicken broth.

I love making fried rice as a side dish. You can put anything you want in there, really- no rules.. It’s easy to make and all sorts of vegetables can be added to make it healthy. 

I was happy to serve a really healthy protein with this fried rice full of vegetables- it was a great combination. My daughter didn’t eat the fish but loved the rice. There was no mention of the strange green vegetable floating around- that is another reason to make fried rice- kids will eat it with whatever you add to it.

Overall it was a successful dinner- no complaints.

• 1 cup basmati rice
• 2 cups chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil
• Salt

In a medium saucepan, heat the butter, olive oil and add the rice. Saute for a minute on medium heat or till the grains begin to look opaque. Add the chicken broth and salt and bring to a boil. Lower the heat to medium once bubbles begin to show on the surface. Cover the saucepan once the broth has evaporated and cook on low for 15 minutes or till rice is cooked. Take out and let cool.

• 1 large head of bok choy, cleaned and the white and green parts separated and chopped.
• 2 ears of corn, husked and kernels taken out
• 3 inch piece of ginger, minced
• 1 teaspoon white miso
• 1 teaspoon honey
• 2 teaspoons tamari

Mix the white miso, honey and tamari together and keep aside.

• 2 tablespoons extra light olive oil

In a wide wok-like pan, heat the olive oil and add the ginger. Saute for a minute and add the chopped white parts of the bok choy. Saute on medium high heat for 3-4 minutes. Next, add the green part and the fresh corn kernels. Saute for 2-3 minutes. Add the cooked rice and the miso mixture. Saute the rice on high heat for 5-6 minutes. Check for seasonings.