This Bok Choy Fried Rice Pot is a flavorful and nutritious one-pot dish that’s quick and easy to prepare. Featuring tender bok choy, green beans, and day-old rice, it’s infused with aromatic garlic, ginger, and a savory soy sauce blend. Perfect for a weeknight meal or meal prep, this dish delivers both taste and convenience!
Ingredients:
- 2 cups cooked rice (preferably day-old)
- 200 g bok choy (washed and chopped, including stems and leaves)
- 2 tablespoons vegetable oil (e.g., canola or sunflower oil)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced or grated
- 2 eggs, beaten
- 1/4 cup soy sauce (low sodium, if preferred)
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar (optional, for added tang)
- 1/2 teaspoon chili flakes (optional, for heat)
- 1/4 teaspoon black pepper (or to taste)
- 1 can green beans, drained
Instructions:
- Prepare the Ingredients : Wash and chop the bok choy, separating the stems and leaves for even cooking.Drain the green beans and set them aside.
- Scramble the Eggs : Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.Pour in the beaten eggs and cook, stirring occasionally, until they’re fully scrambled. Remove from the pan and set aside.
- Stir-Fry the Aromatics and Bok Choy : Add the remaining 1 tablespoon of vegetable oil to the pan. S Add the minced garlic and ginger, and sauté for about 30 seconds until they release a fragrant aroma. Add the bok choy stems and stir-fry for 2–3 minutes, then add the bok choy leaves and green beans. Stir-fry for another 2 minutes until tender.
- Add the Rice and Sauce : Add the cooked rice to the pan and stir to combine with the vegetables.In a small bowl, mix the soy sauce, sesame oil, rice vinegar (if using), chili flakes, and black pepper. Pour this sauce over the rice and stir-fry for 3–4 minutes, ensuring everything is evenly coated.
- Finish and Serve : Fold in the scrambled eggs and stir until well distributed. Adjust seasoning if needed. Serve warm in bowls and garnish with sesame seeds or green onions, if desired.
Conclusion:
This Bok Choy Fried Rice Pot is a quick, wholesome, and flavorful way to transform day-old rice into a satisfying meal. Packed with nutrients and customizable to your taste, it’s a perfect choice for a healthy dinner or a meal-prep favorite. Enjoy the balance of savory and tangy flavors with the crispness of fresh veggies!
Bok Choy Fried Rice Pot
Aquick and healthy fried rice dish made with bok choy, green beans, andscrambled eggs, flavored with soy sauce, sesame oil, and garlic, perfect forweeknight meals.
Ingredients
- 2 cups cooked rice preferably day-old
- 200 g bok choy washed and chopped, including stems and leaves
- 2 tablespoons vegetable oil e.g., canola or sunflower oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced or grated
- 2 eggs beaten
- 1/4 cup soy sauce low sodium, if preferred
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar optional, for added tang
- 1/2 teaspoon chili flakes optional, for heat
- 1/4 teaspoon black pepper or to taste
- 1 can green beans drained
Instructions
- Prepare the Ingredients : Wash and chop the bok choy, separating the stems and leaves for even cooking. Drain the green beans and set them aside.
- Scramble the Eggs : Warm 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and cook, stirring occasionally, until they’re fully scrambled. Remove from the pan and set aside.
- Stir-Fry the Aromatics and Bok Choy : Add the remaining 1 tablespoon of vegetable oil to the pan. S Add the minced garlic and ginger, and sauté for about 30 seconds until they release a fragrant aroma. Add the bok choy stems and stir-fry for 2–3 minutes, then add the bok choy leaves and green beans. Stir-fry for another 2 minutes until tender.
- Add the Rice and Sauce : Add the cooked rice to the pan and stir to combine with the vegetables. In a small bowl, mix the soy sauce, sesame oil, rice vinegar (if using), chili flakes, and black pepper. Pour this sauce over the rice and stir-fry for 3–4 minutes, ensuring everything is evenly coated.
- Finish and Serve : Fold in the scrambled eggs and stir until well distributed. Adjust seasoning if needed. Serve warm in bowls and garnish with sesame seeds or green onions, if desired.
Nutrition
Calories: 250kcal
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