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Red Sox Live

10

8

Final

Sunday supper

Recipe for fried brown rice with cod and bok choy

Karoline Boehm Goodnick for The Boston Globe

Serves 4

3tablespoons peanut oil
3eggs, lightly beaten
Salt and black pepper,
to taste
2cloves garlic, finely chopped
1piece (2 inches) fresh
ginger, finely chopped
1bunch scallions, cut into 2-inch pieces
1red bell pepper, seeded and thinly sliced
1cup frozen peas, rinsed with cold water
4cups cooked long-grain brown rice
½cup cooked bok choy
1piece cooked cod, flaked
¼cup soy sauce
2teaspoons dark sesame oil
1tablespoon sesame seeds

1. In a large skillet over medium-high heat, heat 1 tablespoon of the peanut oil. Add the eggs, salt, and black pepper. Scramble for 1 to 2 minutes or until they form large, soft curds. Transfer to a cutting board, and chop coarsely.

2. Add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic, ginger, and scallions. Cook, stirring, for 2 minutes. Add the red pepper and cook, stirring, for 3 to 5 minutes or until almost tender.

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3. Stir in the peas, rice, bok choy, cod, soy sauce, and sesame oil. Cook, stirring gently, for 2 minutes, or until peas, rice, and fish are hot. Stir in eggs and sesame seeds.

Karoline Boehm Goodnick

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