Bok Choy Fried Rice

Our bok choy fried rice is packed with flavor and sneaks in some extra greens.  Bok choy (also known as pak choy or chinese cabbage) is a leafy vegetable that is available all year round but is most abundant in the winter months.  In this recipe, we combine it with brown rice, spices and ginger to create a protein-packed fried rice dish.  Try this dish with any of our other vegetable or meat recipes.  Omit the eggs and chicken breast to make this a vegan-friendly recipe.   You can also consider adding tofu as a source of protein.

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Tip: Use rice that has been kept in the fridge overnight or that has been prepared a few hours in advance.  Be sure to loosen the grains of rice before adding it to the wok/skillet.

Prep time: 15 minutes Cook time: 10 minutes Yield: Serves 5 | Serving Size: 1 to 1.25 Cup(s)

2 Cups Brown Rice, cooked
2 Eggs, beaten
1 Lb Bok Choy, washed and chopped
1/2 Cup Carrots, diced
1/2 Cup Red Onions, diced
1/2 Cup Frozen Green Peas, thawed
1 Tbsp Garlic, minced
1 Tbsp Ginger, minced
1 Tbsp Low-Sodium Soy Sauce
2 Tsp Coconut Oil
1 Tsp Toasted Sesame Oil
1/2 Tsp White Pepper
1/4 Tsp Red Pepper Flakes
Salt & Black Pepper to taste
Optional:  1 lbs Chicken Breast, cooked and cubed
Optional: 1/2 Tsp Honey or Brown Sugar
1. Heat large skillet or wok over medium-high heat and lightly coat with cooking spray.  Add beaten eggs and a dash of black pepper.  Cook and scramble egg for about 1 minute.  Remove cooked eggs and set aside.  Wipe skillet/wok if necessary.
2. Add coconut oil to skillet/wok.  When oil is hot, add garlic, ginger, onion and carrots.  Cook for about 3 minutes; stir frequently.  Take a moment to enjoy the aroma!
3. Add bok choy and cook for about 3-4 minutes; stir frequently.
4. Add remaining ingredients: rice, green peas, soy sauce, sesame oil, chicken, pepper flakes, white pepper powder, salt and pepper to taste.  Toss mixture for about 3 minutes until ingredients are evenly distributed.
5. Enjoy!

Nutrition per 1-Cup serving without chicken: 186 Cals; 25g Carb; 6g Fat; 7g Protein
Nutrition per 1.25-Cup serving with chicken: 314 Cals; 27g Carb; 8g Fat; 34g Protein
Nutrition information calculated using the MyFitnessPal Recipe Importer

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About MyBodyMyKitchen

I'm Sean, founder of My Body My Kitchen (MBMK). I am dedicated to empowering my readers to live a healthy life. The food we eat and how it is prepared greatly affects our health. Through MBMK I empower my readers to take control of their health by providing them with the tools need to take control of your kitchens. I started MBMK in January 2015, after an overwhelming demand for my recipes on my personal Instagram account.

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