Teresa's Recipes
Bok Choy and Garlic Fried Rice
Indulge in this vibrant and aromatic Bok Choy and Garlic Fried Rice, a delightful dish that combines the crunchy texture of fresh bok choy with the savory essence of garlic. This quick and easy recipe is perfect for a weeknight meal or as a side to your favorite Asian-inspired dishes. The addition of soy sauce and sesame oil elevates the flavors, creating a comforting yet refreshing experience with every bite. Traditionally, fried rice has roots in Chinese cuisine, often made with leftover rice and various ingredients, making it a popular choice for reducing waste and maximizing flavor.
Ingredients
- 2 tablespoons Vegetable oil
- 3 cloves, minced Garlic
- 4 cups, chopped Bok choy
- 4 cups, chilled Cooked rice
- 3 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- to taste Salt
- to taste Black pepper
- 2, sliced for garnish Green onions
Dietary Notes
- Servings: 4
- Dish Type: Main Course / Side Dish
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Calories: 300
- Fat: 10g
- Carbs: 45g
- Protein: 8g
- Sodium: 600mg
- Sugar: 2g
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat until shimmering.
- Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Stir in the chopped bok choy and cook until wilted, approximately 3-4 minutes.
- Push the bok choy to one side of the skillet, creating space for the rice. Add the chilled cooked rice to the other side.
- Drizzle the soy sauce and sesame oil over the rice, and using a spatula, stir-fry the rice and bok choy together for 2-3 minutes, ensuring everything is well combined.
- Season with salt and black pepper to taste, adjusting according to your preference.
- Remove from heat and garnish with sliced green onions before serving.
- Serve hot as a side dish or as a satisfying main course.
Tips
- For added protein, consider adding scrambled eggs or tofu during the stir-fry.
- Feel free to mix in other vegetables like peas, carrots, or bell peppers for variation.
- Using day-old rice works best for fried rice, as it is drier and separates better during cooking.