Shanghai-Style Braised Vegetable Rice Bowl

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

A comforting bowl of steamed rice topped with a savory braise of leafy greens and mushrooms, inspired by traditional Shanghai home cooking. This Chinese-inspired rice and grain recipe (vegetarian), ready in about 35 minutes, pairs long grain white rice, bok choy, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups long grain white rice
• 3 cups chopped bok choy
• 1 cup sliced shiitake mushrooms
• 1 tbsp minced ginger
• 2 cloves minced garlic
• 2 tbsp vegetable oil
• 3 tbsp light soy sauce
• 1/2 cup water
• 1 tsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 2 cups long grain white rice under cold water until water runs clear. Cook the rice in a rice cooker or on the stove with 2 1/2 cups water until fluffy, about 15 minutes.
2. Step 2: While the rice cooks, heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
3. Step 3: Add 1 cup sliced shiitake mushrooms and 3 cups chopped bok choy to the skillet. Stir-fry for 3-4 minutes until the vegetables begin to soften.
4. Step 4: Pour in 3 tbsp light soy sauce, 1/2 cup water, 1 tsp sugar, and 1/2 tsp salt. Stir to combine and reduce heat to low. Cover and simmer for 5 minutes until the bok choy is tender and the sauce slightly thickens.
5. Step 5: Turn off heat and drizzle 1 tsp sesame oil over the braised vegetables, stirring gently.
6. Step 6: Spoon the cooked rice into bowls and ladle the braised vegetable mixture on top. Serve warm as a comforting vegetarian main dish or side.