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.