Description
This Bok Choy Fried Rice offers a harmonious blend of textures and savory flavors. Fluffy grains of rice are stir-fried with crisp-tender bok choy, providing a fresh, slightly sweet counterpoint to the savory notes. Small pieces of seasoned protein add a satisfying chew and depth. The dish is prepared quickly in a hot wok or large skillet, ensuring each ingredient retains its distinct character while coming together in a comforting and balanced meal.
Ingredients
- 3 cups cooked day-old jasmine rice
- 1 tablespoon neutral cooking oil (such as canola or vegetable oil)
- 4 ounces chicken sausage or beef bacon bits, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups bok choy, roughly chopped (separate whites and greens)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 teaspoon sesame oil
- 1/2 teaspoon white pepper
- Green onions, sliced, for garnish (optional)
Instructions
- Heat the cooking oil in a large wok or skillet over medium-high heat until shimmering.
- Add the diced chicken sausage or beef bacon bits and cook, stirring occasionally, until browned and slightly crispy, about 3-5 minutes. Remove from the wok and set aside, leaving any rendered fat in the pan.
- Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant.
- Add the white parts of the chopped bok choy to the wok. Stir-fry for 2-3 minutes until slightly tender-crisp.
- Add the green leafy parts of the bok choy and continue to stir-fry for another 1-2 minutes until wilted but still vibrant.
- Return the cooked chicken sausage or beef bacon bits to the wok.
- Add the day-old cooked rice to the wok. Break up any clumps with your spatula. Stir-fry for 3-5 minutes, ensuring the rice is heated through and lightly toasted.
- Pour the soy sauce and sesame oil over the rice. Sprinkle with white pepper. Toss everything together thoroughly until the rice is evenly coated and well combined.
- Serve immediately, garnished with sliced green onions if desired.
Notes
Using day-old, chilled rice is crucial for fried rice, as it prevents clumping and results in a better texture.
Ensure your wok or skillet is very hot before adding ingredients to achieve a proper stir-fry.
Do not overcrowd the pan; cook in batches if necessary to maintain high heat and prevent steaming.
Adjust soy sauce to taste; some prefer more or less salinity.
For added heat, a pinch of red pepper flakes can be added with the garlic and ginger.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 350
- Fat: 8g
- Carbohydrates: 55g
- Protein: 15g