Baby Bok Choi Fried Rice
Baby bok choi are one of the most adorable vegetables out there. I just love growing and eating it. It's petite stems and leaves are considered one of the most nutritious vegetables, rivaling even kale, the superfood darling. Chopping it raw and adding to salads with a citrus or sesame dressing is very refreshing. In the farm kitchen, as soon as we pull the first baby bok choi from the field, I make this fried rice and have dinner on the table in less than 30 minutes!
4 tsp peanut oil, divided
1 tsp fresh minced ginger, or ½ tsp. ground ginger powder
4 tsp sesame oil, divided
6 Tbsp chopped green onion (or scapes)
½ cup diced carrots
2 cups diced baby bok choy
Chili garlic paste-bottled (optional)
3 cups leftover cooked rice (chilled or at room temp.)
1 cup leftover cooked diced lamb, pork, poultry, or tofu (optional)
3 Tbsp soy sauce
- Heat a wok or skillet over medium-high flame a few minutes. Add 2 tsp each of the peanut and sesame oils; swirl to coat bottom of pan. Add carrots; stir-fry 2 minutes. Add Bok Choy; stir-fry 2 minutes. Push vegetables to the outer edges of pan; add remaining peanut oil and swirl to coat the exposed surface. Add rice, meat, and ginger; stir-fry 2-3 minutes. Stir in the green onion or chives. Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan, and swirl to coat the exposed surface.
- Crack egg into the hot oil and scramble it. Cook until egg is set, then break up egg into pieces and toss with the rest of the mixture in the pan. Add a little chili garlic paste, if desired, and stir in the soy sauce. Continue to stir-fry another moment or two, scraping all the bits from the bottom of the pan.
- Serve hot.
Adapted from: From Asparagus to Zucchini by: Madison Area Community Supported Agriculture Coalition (MACSAC)