Teresa's Recipes
Bok Choy and Egg Fried Rice
Indulge in this vibrant and nourishing Bok Choy and Egg Fried Rice, a delightful dish that harmonizes tender bok choy with fluffy scrambled eggs and perfectly cooked rice. This recipe is a staple in many Asian kitchens, showcasing the versatility of fried rice as a way to use up leftover ingredients while delivering a burst of flavor with every bite. The fragrant notes of ginger and garlic elevate the dish, while a drizzle of soy and sesame oil brings it all together. Whether served as a main course or a side dish, this fried rice is sure to satisfy your cravings!
Ingredients
- 2 tablespoons Vegetable oil
- 2 cloves, minced Garlic
- 1 tablespoon, grated Ginger
- 4 cups, chopped Bok choy
- 3, beaten Eggs
- 4 cups, chilled Cooked rice
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- to taste Salt
- to taste Pepper
- 2, chopped (for garnish) Scallions
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 350
- Fat: 12g
- Carbs: 50g
- Protein: 12g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Stir in the chopped bok choy and cook for 2-3 minutes until it wilts and softens.
- Push the bok choy to one side of the skillet, creating space for the eggs.
- Pour the beaten eggs into the other side of the skillet and scramble until fully cooked, then mix them with the bok choy.
- Add the chilled cooked rice to the skillet, breaking up any clumps, and stir-fry for 3-4 minutes until heated through.
- Drizzle the soy sauce and sesame oil over the rice mixture, then season with salt and pepper to taste.
- Continue stir-frying for another 2 minutes to ensure all ingredients are well combined and heated.
- Remove from heat and garnish with chopped scallions before serving.
Tips
- For added protein, consider including diced tofu or chicken.
- Feel free to replace bok choy with other greens like spinach or kale.
- Using day-old rice yields better texture and prevents mushiness.